Wash and clean carefully the shrimp, leaving 12 with the tail.
Cut the onion and garlic into small squares.
In a pan, add the olive oil and sauté the onion until it crystallizes. Add the garlic.
Add the shrimp and sauté until they change color.
Remove the shrimp from the pot and, in the same pan, sauté the rice with the saffron over medium heat, for about three minutes.
Cover the rice with the previously heated fish broth, salt pepper and stir well. Let cook for 10 minutes, stirring occasionally to avoid sticking to the pot and add a little of the hot fish stock whenever necessary.
Re-add the shrimp to the rice, stir and add the wine. Check the salt and pepper.
Once the rice is al dente, add the butter to cream.
Cut the parsley and add to the risotto.
Turn off and cover your risotto for about 5 minutes.
Serves decorating with the shrimps with the tail and with fresh parsley
By Alicia Santana
