Risotto With Grey Shrimp And Garlic

Directions

1. Peel garlic and crush with garlic press Set aside the equivalent of ½ crushed garlic clove for the final garnish
2. Heat half the butter (1½ tbsp) in a large saucepan and add in crushed garlic
3. Reduce without browning for 3 min over very low heat
4. Stir in rice and fry over high heat, mixing it with the garlic
5. Moisten with white wine and let evaporate, stirring constantly, for 1 minute
6. Then add in cooked grey shrimp to rice Stir well
7. Heat fish stock separately over low heat
8. Moisten preparation with 3 ladlefuls of warm stock and let evaporate, stirring constantly
9. Add in another ladleful and a half of warm stock as soon as stock has evaporated from pan
10. Repeat this procedure for 12 to 15 minutes for the rest of the rice cooking time
11. Only add in stock when the preceding stock has been completely absorbed by the rice
12. As soon as rice is cooked (but still a little hard) remove pan from heat and add in remaining butter and chopped fresh parsley Stir well again
13. Correct seasoning with salt and pepper Stir well, then cover and let risotto sit off the heat for 4-5 min
14. During this time, prepare the risotto garnish: Heat the extra virgin olive oil in a casserole with the reserved ½ clove crushed garlic
15. Add in the 4 raw shrimp and cook 2 min per side
16. Stir risotto one last time and arrange in deep plates or possibly a preheated platter
17. Decorate each plate with a cooked shrimp from the frying pan
18. Serve immediately, nice and warm