Shrimp risotto

Recipe

1 / Peel the onion then cut one half into large cubes and finely chop the second.

2 / Shell the prawns, keeping the heads and shells.

3 / Heat the Dutch oven with a spoon of oil to 2/3 the power and sweat the onions cut into large cubes with thyme.

3 / Add the prawns with the carcasses and color them.

5 / Add 10 cl of white wine and 1.5 l of water then simmer for 20 minutes over low heat. Filter the broth.

6 / Heat the pan to 2/3 the power of the plate and test the drop of water.

7 / Add a spoon of oil and brown the prawns for 30 seconds on each side then set aside.

8 / In the same pan, sweat the chopped onions and pearl the rice so that it becomes translucent.

9 / Add the white wine then 2 to 3 ladles of broth.

10 / Stir regularly until the broth is absorbed by the rice and repeat the operation for about 20 minutes.

11 / Once the rice is cooked, put the prawns in the risotto to reheat them and add the butter with the Parmesan.

12 / Season if necessary.