Risotto with Shrimp

Method

1. Clean the shrimp: remove the heads, peel the shells, and devein. Set the shrimp meat aside and keep the heads and shells for the stock.
2. In a large pot, heat oil and sauté garlic, celery, carrots, onion, and tomato paste for 2 minutes.
3. Add the shrimp heads and shells, crush them with a spoon. Deglaze with brandy (or white wine) and let the alcohol evaporate. Cover with cold water, bring to a simmer, and cook for 50 minutes.
4. Strain the fish stock (fumetto) and keep it warm.
5. In another pot, gently sweat butter and chopped onion. Add the rice and toast it, stirring constantly.
6. Cook the rice by adding the fish stock ladle by ladle, allowing it to absorb before adding more, for 15-16 minutes.
7. Meanwhile, cut the shrimp meat into pieces. In a hot pan with oil, quickly sauté the shrimp with salt and lemon juice for a few minutes.
8. When the rice is almost done, stir in the cooked shrimp (reserve a few for garnish). Adjust salt.
9. Remove from heat and mantecare: add cold butter, grated Parmesan, chopped fresh parsley, and a little stock. Cover and let rest for 1 minute.
10. Stir well, plate the risotto, and top with the reserved shrimp.