1 liter clear shrimp stock (recipe below)
150 g butter
1 onion
300 g Arborio risotto rice
¾ dl dry white wine
180 g Parmesan
2 proper handfuls of fresh peas (removed from the pods)
Salt and freshly ground pepper
8 large shrimps
Butter for simmering
A small bunch of fresh Basil
Shrimp stock (1 liter):
Shrimp shells
A head of fennel
1 small onion
A sprig of thyme
2 bay leaves
½ carrot
6 pepper corns
A pinch of salt
Remove the fresh peas from their pods and put them in a small bowl to use later. Separate the prawns from the shells, and cut the prawns into small bite size pieces. Remember to keep the shells as we’ll need them for the boullion.
Melt some butter in a thick-bottomed pan and add the chopped onion. Sauté until soft and transparent. Add the rice to the pot and heat well while stirring continuously. Pour in the white wine and keep stirring to avoid the rice from getting burned.
Now start adding the shrimp boullion little by little and keep the rice boiling. Once most of the shrimp stock has been added and the rice has started to become creamy, mount the risotto with small chunks cold butter and parmesan stir in well then add the peas.
Pour in the last bit of stock and season with salt and pepper. Give it a good stir at the end, to give the risotto a rich creamy texture. Fry the prawns in butter on a hot pan just before serving. Arrange them on top of the risotto with some freshly chopped basil.
Shrimp boullion:
Sear the shrimps shells in a pot with some butter. Add the finely chopped herbs and vegetables and pour water over until the contents are just covered. Season with salt and pepper. Let the stock simmer for 20 minutes.
Once done filter the shells, herbs and vegetables from the bouillon.