Shrimp Risotto

Preparation:

Preparation: Shell the prawns, bring 100 cl of water to the boil and add the Knorr granular fish broth. Finely chop the shallot and fry it gently with oil and garlic, remove the garlic, add the rice and let it flavour, pour over the white wine, add the prawns and three ladles of fish broth, cook, stirring and adding the broth, as the rice dries out. Continue cooking for about 15-18 minutes. Almost at the end of cooking, add the chopped parsley, mix well and add a drizzle of raw oil. It is a risotto with a very delicate flavour, an ideal first course for a fish-based meal.