Risotto with Broccoli Rabe and Shrimp

Method

1. Squeeze the juice from the shrimp heads into a pot.
2. Add oil, leek, parsley, basil, carrot, and garlic for the broth.
3. Deglaze with sparkling wine.
4. Add cold water and cook for 20 minutes. Skim the broth.
5. In another pan, melt a little butter and oil, add thinly sliced spring onion and whole garlic.
6. Add a little broth to stew the spring onion and garlic.
7. Clean the shrimp: remove legs and shell (put shell in the broth), remove the vein.
8. Add blanched broccoli rabe to the pan and let it flavor.
9. Add the rice and toast it.
10. Pour the broth through a strainer.
11. While the rice cooks, cut the shrimp in half and then into quarters.
12. Add broth little by little, stirring.
13. Add a pinch of chili pepper (optional).
14. Squeeze the shrimp heads into the broth.
15. Adjust salt.
16. Add semi-dried tomatoes.
17. Turn off the heat and add a knob of butter for creaming.
18. Add the raw shrimp and mix.
19. Plate, add some ricotta, a drizzle of oil, tomatoes, and shrimp.