Risotto with shrimps

• 200g arborio or carnaroli rice
• 20 shrimps (or king prawns)
• 50 g parmesan
• 100 g Mascarpone (or cream cheese)
• 10 cl dry white wine
• 5 cl olive oil
• 1 l shrimp stock (or vegetable stock)
• 75 g shallots
• A few sprigs of Coriander
• Salt and Pepper

Peel and chop the shallots finely. Chop a few coriander leaves. Peel the shrimps. Cut into 3 (except for 8 shrimps that will be used for decoration).

Heat the stock in the stew pot. In the wok, heat the oil and brown the shrimps (whole shrimps and cut pieces). Remove.

Replace with the shallots. Glaze without browning them too much. Add the rice. Mix well and saute until translucent.

Add the white wine. Mix by scraping off the cooking juices, and reduce. Add the stock ladle by ladle while stirring constantly. When the rice is cooked, add the cream, coriander and cut shrimps.

Mix. Grate parmesan on top. Place the whole shrimps. Cover and let it stand for 3 minutes before serving.