2 tbsp. butter
700 gr. shrimp, preferably large
1 whole onion, cut into cubes
4 cloves garlic, finely chopped
2 cups clove rice Voion
1 cup white dry wine
5 cups hot vegetable broth
1 whole lemon (peel and juice)
1/2 tbsp. salt
1 tbsp. black pepper
2 tbsp. whipping cream
18 whole basil leaves, coarsely chopped
grated parmesan for sprinkling
Melt a little butter in a pan over medium to high heat.
2. Spread a layer of peeled shrimp. When they are half done, turn them over and continue frying until translucent (about 3 minutes). Then take them out on a plate.
3. Cut the onion into small cubes and finely chop the garlic. Return the pan to the heat, add the ingredients and sauté until the onion is translucent.
4. Lower the temperature to low to medium, add the clove rice to the pan and cook for 2-3 minutes, stirring and being careful not to "grab". Then add the white wine and wait for a few minutes, continuing to stir, until absorbed.
5. Add the vegetable broth, which you have previously heated in a saucepan. Gradually pour quantities into the pan, stirring sparingly and wait for it to be absorbed by the rice. Until done, squeeze the lemon, adding a little juice to the pan. Also add salt and pepper. When the rice is ready (try and see if it has softened enough), you can optionally add a little lemon zest towards the end of cooking - it gives it "something more"!
6. It's time to take off the risotto with the cream, adding it and stirring. You can avoid this step if you do not want the food to become too heavy.
7. If the shrimp are large, cut them into pieces. If they are small, it is not necessary. Coarsely chop the basil and toss it with the shrimp in the risotto. Mix all the ingredients and, if you want, add extra lemon zest and pepper, as well as grated Parmesan.