INGREDIENTS

1 lb shrimp
1 ¼ cup risotto (arborio) rice
1 onion
3 cloves garlic
4 tbsp olive oil 
2/3 cup + 2 tbsp white wine 
1 bay leaf
2 ¼ cup fish stock
2 oz Parmesan cheese
2 tbsp butter 
4 tbsp fresh basil, chopped
2 tbsp lemon juice
Salt and pepper
 

HOW TO MAKE IT

Utensils 

Cutting board, knife, large pot, rubber spatula, ladle, fine grater, large frying pan
 

1. Peel and finely chop onion and 2 garlic cloves.

2. Heat half (2 tbsp) of the olive oil in a large pot over medium heat. Fry onion and garlic until translucent. Add rice and sauté until rice becomes translucent too, around 5 minutes.

3. Deglaze pot with half (1/3 cup + 1 tbsp) of the white wine, letting it simmer over medium-low heat until it is almost completely evaporated. Add bay leaf. Alternate a ladle of fish stock with a spoonful of the remaining white wine, little by little. Only add more liquid once all of the liquid in the pot is absorbed. Stir constantly.

4. Once the rice has soaked up all the liquid and is perfectly tender, add freshly grated Parmesan cheese and half (1 tbsp) of the butter. Season with salt and pepper to taste. Set aside.

5. Heat remaining 2 tbsp of olive oil in large frying pan. Fry shrimp for 1-2 minutes until just cooked through. Add remaining 1 tbsp butter and garlic clove, basil, lemon juice, salt, and pepper. Spoon risotto into bowls and top with shrimp. Buon appetito!