RISOTTO WITH PRAWNS AND LEMON

1. Peel the prawns.
2. The broth will be prepared with the husks and the heads. Put a little oil and a clove of garlic in a pot and fry it. Then add the husks and heads of the prawns. Fry them and add half a glass of white wine. Let evaporate and add 2 liters of water, half an onion, a carrot and salt. Cook all for 30 minutes.
3. Heat a tablespoon of oil in a pan and saute the prawns over high heat for a couple of minutes. Let them rest once they’re ready.
4. With the help of a potato peeler we peel the lemon and cut it into thin slices.
5. Once our broth is ready we filter it and start preparing the risotto but we will always keep the broth boiling.
6. Prepare a sauce with 3 tablespoons of oil and a half finely chopped onion.
7. When the onion is transparent add the rice and toast until it is lucid and almost transparent (about 1 minute).
8. We add half a glass of white wine and let it evaporate.
9. Now we start adding the boiling broth. First we take 2-3 scoops to cover the whole rice and stir from time to time.
10. Before the rice runs out of liquid we add more broth, 1-2 scoops at a time and stir with a spoon. We continue like this until you have about 3 minutes left for the rice to be ready. We will notice once the grain on the outside is done but the inside is still slightly raw.
11. Remove from the heat and add the sautéed prawns, stir and add a bit of butter. Stir until it’s completely adsorbed.
12. Place on each plate a bit of lemon zest and sautéed shrimps to decorate and serve quickly.

NOTES

The right amount of broth depends on the type of rice and its brand. The broth you’re adding has to be boiling. Serve the freshly made dish. If you like you can also add a few drops of lemon.