300g of shrimp heads and shells without eyes
1 stalk of leek
2 carrots
1/4 onion in slices
1 stalk of celery
1 bouquet garni (thyme, bay leaves, and parsley)
12 cups of water
Risotto:
8 tablespoons of butter
1 1/2 cups of arborio rice
1/2 cup of finely chopped onion
1/4 cup of dry white wine
6 cups of shrimp stock
1 cup of peeled and deveined shrimp
3 cloves of garlic, minced
1 tablespoon of whiskey
Salt to taste
300g of shrimp heads and shells without eyes
1 stalk of leek
2 carrots
1/4 onion in slices
1 stalk of celery
1 bouquet garni (thyme, bay leaves, and parsley)
12 cups of water
Risotto:
8 tablespoons of butter
1 1/2 cups of arborio rice
1/2 cup of finely chopped onion
1/4 cup of dry white wine
6 cups of shrimp stock
1 cup of peeled and deveined shrimp
3 cloves of garlic, minced
1 tablespoon of whiskey
Salt to taste
Caldo:
Simmer all the ingredients over low heat for 40 minutes
Keep them warm during the preparation
Risotto:
Rub the garlic on the shrimp, add a pinch of salt and a thread of whiskey
Set aside
In a skillet, melt the butter and quickly sauté the shrimp. Reserve
In another pan, cook the onion in 4 tablespoons of butter until translucent
Add the rice without rinsing and stir
Add the white wine and cook without stopping to stir until it is fully absorbed
Add the warmed shrimp stock, one ladle at a time, and let the rice absorb
Repeat this process until the rice is al dente
Add the cooked shrimp and diced mango
Season with salt
Turn off the heat and add the remaining 2 tablespoons of butter
Stir well
Presentation:
Place a portion of risotto in the center of the plate and garnish with the shrimp and mango cubes.
