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