Shrimp Risotto

Preparation:

Preparation: Clean the prawns, remove the heads and shell them. Finely chop the onion and garlic and place them in a saucepan with the prawn heads and a ladle of white wine. Put everything on the fire and let it cook for about ten minutes, then remove the heads, draining them well, and throw them away. Pour the rice into the cooking liquid, toast it a little, then drizzle with the remaining white wine and, when it has evaporated, bring to the boil, diluting it a little at a time with the stock. Four minutes before the end of cooking, add the shelled prawn tails and the washed and finely chopped parsley to the risotto. Serve the risotto piping hot, taking care that it remains quite soft.