Shrimp Risotto

Ingredients

• 400 g risotto rice
• 1 l fish stock
• 200 ml dry white wine
• 1 Garlic clove
• 2 small red chilies
• 1 tsp saffron
• 3 tbsp olive oil
• Salt
• freshly ground pepper
• 300 g shrimp (frozen, ready to cook)
• 50 g butter
• 1 bunch Wild garlic

Instructions

1. 1.

   Wash the chilies, cut them lengthwise, remove seeds and strip off the white membrane, then dice finely. Peel and finely chop the garlic clove. Heat olive oil in a large wide pot, sauté the chilies and garlic until fragrant, add the rice and stir to toast it, then pour in wine while stirring continuously until almost all liquid has evaporated. Add saffron, then ladle fish stock with a spoon, letting it evaporate before adding more, repeating this process.

2. 2.

   After about 10‑15 minutes of cooking and stirring, fold in the shrimp and continue adding broth as needed, stirring until the rice is cooked (total about 20‑25 minutes). Wash the wild garlic, roughly tear it, mix into the risotto with butter, season with salt and pepper, and serve hot in bowls.