Risotto with Grey Shrimp and Garlic

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Ingredients

Serves 4

• 1 ½ cups (350 g) carnaroli or arborio round rice
  
• 1 cup (250 g) grey shrimp, cooked and peeled
  
• 4 raw grey shrimp
  
• 3 tbsp (40 g) sweet butter
  
• 3 cloves garlic
  
• 3 tbsp olive oil
  
• 1 glass dry white wine
  
• 2 quarts (2 l) hot well-flavored fish stock
  
• 3 tbsp chopped fresh flat-leaf parsley
  
• Sea salt
  
• Freshly ground black pepper

Utensils

• 
  Garlic press

Preparation

• Peel garlic and crush with garlic press Set aside the equivalent of ½ crushed garlic clove for the final garnish
  
• Melt half the butter (1½ tbsp) in a large saucepan and add crushed garlic
• Reduce without browning for 3 minutes over very low heat
  
• Stir in rice and fry over high heat, mixing it with the garlic
  
• Moisten with white wine and let evaporate, stirring constantly, for 1 minute
  
• Then add cooked grey shrimp to rice Stir well
  
• Heat fish stock separately over low heat
  
• Moisten preparation with 3 ladlefuls of hot stock and let evaporate, stirring constantly
  
• Add another ladleful and a half of hot stock as soon as stock has evaporated from pan
  
• Repeat this procedure for 12 to 15 min for the rest of the rice cooking time
  
• Only add stock when the preceding stock has been completely absorbed by the rice
  
• As soon as rice is cooked (but still a little firm) remove pan from heat and add remaining butter and minced fresh parsley Stir well again
  
• Correct seasoning with salt and pepper Stir well, then cover and let risotto sit off the heat for 4-5 minutes
  
• During this time, prepare the risotto garnish: Heat the olive oil in a casserole with the reserved ½ clove crushed garlic
  
• Add the 4 raw shrimp and cook 2 minutes per side

Presentation

• Stir risotto one last time and arrange in deep plates or a preheated platter
  
• Decorate each plate with a cooked shrimp from the frying pan
  
• Serve immediately, nice and hot

Suggested drink or wines