Recipe: Shrimp Risotto

mince 1- peel the shallots and mince them, melt a little butter and sweat the shallots, nacre the rice until translucent, deglaze with white wine and fish stock, monitor the rice cooking and add liquid each time according to taste, cook al dente (not too much though).

1 prepare the shrimp, shell them down to the tail, split them to remove the intestinal vein, sauté in a pan and serve with a shellfish sauce.

2 use a ring mold, plate the rice and arrange the shrimp around it, decorate and don't forget a hint of sauce.. bon appetit