Risotto With Shrimps And Celery

Preparation:

Preparation: Clean the prawns, shell them and use the shells and heads to make a shellfish stock. Soften the chopped garlic in a few tablespoons of oil, then add the prawn tails and, as soon as they have browned, sprinkle them with the white wine and then let it almost completely evaporate. Pour the rice and let it toast by mixing it; then bring it to cooking by adding the hot and filtered shellfish stock, one ladle at a time. Halfway through cooking, mix the celery that you have peeled, washed and cut into small pieces with the rice. Just before removing from the heat, season with salt and pepper, add a knob of butter and a handful of chopped chervil. Turn off and leave to rest for a few seconds before serving on a warm serving plate.