First of all, to prepare the shrimp risotto, wash the shrimp and peel them, keeping the heads and shells; then remove, with a toothpick, the black filament that is on the back; So let’s immerse them in cold salted water for about 10 minutes.

Take a pan and heat a tablespoon of oil, add the garlic, the shells and heads of the prawns and 4 tablespoons of water; therefore, we combine a part of the wine. Let it cook for about 10 minutes, filter and crush the heads and shells well and pour the fumet into a pan, add the shallot and let it simmer for about 2 minutes over low heat.

Then add the prawns and let them cook for another 3 or 4 minutes; season with aromatic herbs, a pinch of chilli and paprika. Let’s go up it all.

Let’s start preparing the risotto by taking a saucepan where we will stew the onion, carrot and celery, previously chopped with a tablespoon of oil and a little broth, for about 10 minutes. Then take a spoonful of these vegetables and put them in the pan, leaving the rest aside.

In another pan, preferably non-stick, toast the rice with a tablespoon of oil for about 2 minutes. Then pour it into the vegetable stock, add the hot wine that we will evaporate and add plenty of hot broth. Cook the risotto with prawns, adding more hot broth as needed after having absorbed the previous one.

When cooked, stir the rice with the butter and add the vegetables kept aside and half of the prawns with their sauce. We mix well and season with salt.

Finally, we transfer the shrimp risotto to the rice cooker. After letting it rest covered for a few minutes, add the rest of the prawns and the parsley.