Fresh Artichoke and White Shrimp Risotto

Method

1. Prepare the broth: peel the shrimp, set the meat aside, and put the heads and shells into a pot. Add the tough outer leaves of the artichokes and a piece of spring onion. Cover with water, add a little salt, and simmer for about 20 minutes.
2. Clean the shrimp: remove the intestinal vein from each shrimp using a toothpick or knife.
3. Trim the artichokes: remove the outer leaves and the thorny tips, cut the stems into small pieces, and set aside.
4. Finely slice the white part of the spring onion and crush a clove of garlic.
5. In a pan, heat some olive oil and gently sauté the spring onion and garlic without browning.
6. Add the rice and toast it for a minute, stirring constantly.
7. Deglaze with a glass of white or rosé wine and let it evaporate.
8. Start adding the hot broth, a ladle at a time, stirring frequently. Add the chopped artichoke stems.
9. Season with chili pepper and adjust salt, tasting the broth.
10. Cook the risotto until al dente (about 16-18 minutes).
11. Turn off the heat. Add the raw shrimp, chopped parsley, a drizzle of olive oil, and a little grated pecorino romano. Stir vigorously to mantecare (cream).
12. Serve immediately with a final drizzle of raw olive oil.