Risotto with Shrimp, Quick Bisque and Fried Artichokes

Method

1. In a pan with oil, toast the shrimp shells and heads.
2. Deglaze with white wine and add tomato paste. Let it simmer to extract flavor.
3. Clean the artichokes, slice, and fry in oil until golden. Set aside.
4. In a pot, toast the rice, deglaze with wine, season with salt, and cook by adding vegetable broth gradually.
5. Add the shrimp sauce (bisque) to the rice.
6. When the rice is almost cooked, add the cleaned shrimp.
7. Turn off heat, assemble with cold butter and Parmesan.
8. Serve the risotto topped with fried artichokes.