Shrimp risotto

Directions

• In a pan, heat the vegetable broth and keep it on low heat throughout the risotto preparation.
• In another large pan, heat olive oil and butter over medium heat. 
  Add the chopped onion and minced garlic, and sauté until soft and lightly browned.
• Add the arborio rice to the pan and sauté for a few minutes, stirring constantly, until the grains are slightly translucent.
• Add the white wine to the pan and stir continuously until the liquid is absorbed by the rice.
• Begin adding the vegetable broth, one ladle at a time, whisking constantly until the liquid is absorbed before adding more. 
  Keep adding the broth and stirring until the rice is al dente, i.e. soft but still slightly firm in the center.
• While the risotto is cooking, in a separate frying pan, heat a little olive oil and quickly grill the prawns until they are pink and cooked through. 
  Season with salt and pepper to taste.
• When the rice is at the desired point, turn off the heat and add the grated Parmesan cheese. 
  Mix well until the cheese melts and is well incorporated into the risotto.
• Finally, add the grilled prawns to the risotto and mix gently so that they are distributed throughout the dish.
• Serve the shrimp risotto immediately, garnished with chopped parsley on top. 
  You can also finish with a drizzle of extra virgin olive oil, if you prefer.