For the broth
- 100 ml of olive oil
- the shells and heads of 1 kg shrimps (save the body for the risotto)
- 3 carrots, sliced
- 1 medium-sized onion, chopped
- 2 cloves of garlic
- 1 stick of celery, chopped
- 100 ml of white wine
- 0.5 lit of warm water
- ½ large tomato, trimmed
- 1 bay leaf
- 2 sticks of parsley
- 1 teaspoon of oregano
For the risotto
- 300 gr of rice
- 1 large onion, chopped
- Olive oil
- 150 ml of white wine
- 75 gr of low-fat cheese, grated
- ½ chicken broth
- Salt and pepper
- The bodies of the cleaned shrimps
- Some saffron
INSTRUCTIONS
For the broth
Heat some olive oil in a large pot. Add the heads and the shells of the shrimps and sauté them until they turn red.
Add the carrots, onions, garlic and celery. Sauté for 2 more minutes.
Add the white wine and let it boil and then, add hot water. Raise the heat and when it starts to boil, add grated tomato, the bay leaf, parsley and oregano. Lower the heat and boil for 30 minutes.
Strain the broth. If the broth is less than 1 litter, add warm water.
For the rice
Heat some olive oil in a pan and sauté the onion for 2 minutes. Add the rice and stir until it turns transparent. Add the saffron and the wine.
When it thickens gradually add the broth, by adding two spoonfulls at a time and stirring until the rice absorbs it. Continue the procedure for 20 minutes until the risotto softens.
Remove the pan from the fire, add the cheese and mix well.
Meanwhile, sauté the shrimps in some olive oil until they turn golden-brown. Add salt, pepper and saffron.
Serve the risotto with the shrimps
