Risotto is always delicious, and doubly delicious with shrimp. Lemon, in turn, gives a pleasant sourness and goes well with shrimp. And with saffron, the dish gets a bright yellow Sunny hue. Full harmony of taste, color and aroma!
We will prepare the necessary products. The cheese will need to be grated (part of the grated cheese can be left until the moment of serving and sprinkle the finished risotto with special cheese lovers). We will need the zest from half a lemon and the juice of a whole lemon. Half-cooked frozen shrimp. Half of the shrimp cut into pieces, the rest boil whole until tender
Fry finely chopped onion in vegetable oil (I have refined olive oil)
Add the washed rice and stir until the rice is slightly translucent. Add the wine and do not cover until the alcohol has evaporated
Cut and crumble the zest from half a lemon and squeeze the juice from both halves
Add the strained lemon juice to the rice
Stir and pour part of the broth (rice should be slightly translucent)
Cut half the prawns and add to the rice as soon as the broth boils
Stir and add the zest
From time to time we add broth
Try a couple of rice cakes for firmness. If the rice is already soft, you can add grated cheese. A small part of the cheese I RUB on a smaller grater and leave until serving
Add saffron for color, season with salt and pepper. If there is no saffron, this step can be omitted, although the risotto will not be so Sunny yellow
At the end, when almost all the broth has evaporated, add the butter, mix and leave under the lid on the stove off
Boil the remaining shrimp whole until tender. Put the finished risotto on a plate, add a few prawns and for those who like a little more cheese, lightly sprinkle with cheese.