Risotto ai Gamberi
(shrimp risotto, 4 persons)

Ingredients
For the rice:
250g Arborio rice (round italian rice)
1 Bio lemon (not treated chemically)
2 Shallots
half spoon of rosemary (cut in tiny bits)
1x beef or chicken bouillon cube (Maggi or Knorr will do)
50gr grated parmesan cheese
50gr butter
1 spoon of olive oil
Pepper

For the shrimps:
At least 400g of frozen tiger shrimps (count from 3 to 5 shrimps / person)
Curcuma powder
Ginger powder
Salt

1. Prepare the shrimps
Unfreeze the shrimps and remove their skin
Put aside
Get a pan, but in there 3 tea spoons of olive oil + one small quarter of garlic which has been thinly sliced
fry the shrimps without burning them, add a pinch of salt, a pinch of curcuma powder and a pinch of ginger powder while cooking them
Once they are cooked, cover them and put aside

2. Prepare the rice
Fill a stewpan with 1 liter of water, add the bouillon cube and put it on the fire until it boils
Extract the lemon skin, cut it in thin slices and put it aside
press the lemon and extract 3 tablespoons of its juice
peel the shallots and slice them
Get another stewpan, put the sliced shallots with half of the butter and the olive oil for about 2 minutes on medium fire
add the rice and mix for 2 minutes
get a laddle, fill it with the bouillon cube juice obtained and pour it on the rice
turn the rice often and pour juice on it regularly
after about 18 minutes the risotto will be ready
Remove the stewpan from the fire
Add the lemon skins, the juice, the rosemary, the remaining butter and the parmesan (counting one tea spoon of parmesan per person)
add pepper and cover the stewpan so that the risotto rests about 2 minutes

3. serve the dish
Serve the rice on 4 deep dishes, add the shrimps and pour on them a tablespoon of their juice.
Serve and enjoy, bon appétit!

Thanks mom for the recipe!