For ➍1 l water
1 chicken stock cube
2 shallots
50 g unsalted butter
300 g risotto rice
125 ml dry white wine
2 cloves of garlic
2 tbs mild olive oil
225 g raw & peeled large shrimps, frozen
100 g samphire
1 lemon
50 g Parmigiano Reggiano
Bring a pan with the water and stock pellet to the boil. Lower the heat.
Meanwhile, chop the shallots. Heat half of the butter in a heavy-bottomed pan, add the shallots and fry 5 m over low heat. Add the risotto rice and fry for 3 m while stirring until the grains are translucent.
Add the wine and stir until incorporated into the rice. Add a soup ladle of hot stock to the rice and stir until the stock has been absorbed by the rice. Then add another spoon and repeat until the rice is cooked. This takes 20 m. The mixture should be viscous.
Defrost the shrimp. Meanwhile, finely chop the garlic. Towards the end of the risotto cooking time, heat the oil in a frying pan. Add the garlic and fry 1 m over medium heat. Add the shrimps and samphire and fry for 2-3 m. Toss regularly. Season with pepper.
Scrub the lemon, grate the yellow peel and squeeze half the fruit. Cut the other half into 4 wedges. Grate the cheese. Remove the risotto from the heat and stir in the lemon zest and juice, cheese and rest of the butter. Season with pepper. Divide between the plates and spoon the shrimps with the samphire on top. Serve with the lemon wedges.
