Shrimp Risotto

Method

1. Separate the heads and shells from the shrimp tails. Clean the tails, removing the black intestinal vein. Keep the heads and shells for the broth.
2. In a pot, add the shrimp heads and shells, garlic cloves (cut into pieces), cherry tomatoes (halved), anchovy fillets (or anchovy paste), a drizzle of olive oil, and pepper. Sauté over low heat for 4-5 minutes, crushing the heads with a spoon to extract their juices.
3. Add about 1 liter of cold water (or ice cubes), salt, and half a glass of dry white wine. Bring to a boil, then lower the heat, cover, and simmer for 25 minutes.
4. Meanwhile, toast the rice in a dry pan over medium heat for 4-5 minutes, stirring constantly, until it releases a bread-like aroma and becomes slightly opaque. Set aside.
5. After 25 minutes, strain the shrimp broth, discarding the solids. Keep the broth warm.
6. Finely chop the shallot (or leek or white onion). In a separate pot, sauté the shallot in a drizzle of olive oil over low heat for 2 minutes until softened.
7. Add the toasted rice to the pot and stir well. Cook for a minute until the rice absorbs the oil.
8. Increase the heat slightly and add half a glass of dry white wine. Stir until the alcohol evaporates.
9. Begin adding the shrimp broth, one ladle at a time, stirring occasionally. Cover the pot and cook the rice, adding more broth as needed, until 2 minutes less than the package cooking time.
10. While the rice cooks, briefly blanch the shrimp tails in the remaining hot broth for about 30 seconds, just until they curl and lose transparency. Remove and set aside.
11. When the rice is al dente (2 minutes early), remove from heat. Add the cooked shrimp tails, chopped parsley, and cold butter.
12. Stir vigorously (mantecatura) to create a creamy texture. The butter should melt slowly. Adjust with a little broth if needed.
13. Cover and let rest for 1-1.5 minutes.
14. Serve the risotto. Finish each plate with a few drops of finger lime extra virgin olive oil or aged balsamic vinegar of Modena, as desired.