A Mediterranean delight that awakens your taste buds!

For the Risotto🌾 Arborio rice: 250g🍤 Whole shrimp (with shells): 12 pieces🍷 Dry white wine: 150ml🧅 Shallot: 1🧀 Parmesan cheese: 50g🥛 Heavy cream (33%): 50ml🌿 Parsley: 1 small bunch🦐 Shrimp bisque 🍲 Broth

For the Broth🦐 Shrimp heads: 5🥕 Carrot: 1🌿 Celery stalk: 1🧅 Shallot: 1🥬 Leek: ½ stalk🍅 Tomato: 1

For the Bisque🦐 Shrimp shells and heads🥕 Small carrot: 1🌿 Celery stalk: 1🧅 Shallot: 1🧄 Garlic clove: 1🍅 Tomatoes: 2🍶 Tomato passata: 1 cup🍷 Dry white wine: 100ml🍶 Strong liquor (e.g., sake or vodka): 30ml🧈 Butter: 30g🫒 Olive oil🧂 Salt

Broth:
In a large pot, combine chopped carrot, celery, tomato, shallot, leek, and shrimp heads. Cover with water and simmer to create a flavorful broth for the risotto.
Bisque:
Heat olive oil in a pan, then melt the butter. Add sliced garlic and shallot, cooking until fragrant. Add chopped carrot and celery, cooking briefly. Toss in the shrimp shells and heads, allowing them to turn a vibrant red. Deglaze with strong liquor, letting the alcohol evaporate, then add the wine and simmer for a few minutes. Stir in tomato passata and blended fresh tomatoes, season with salt, and cook over medium heat for 30 minutes. Blend the mixture into a smooth consistency, then strain through a fine sieve for a velvety bisque.
Risotto:
In a large skillet, heat olive oil over medium heat. Sauté finely chopped shallot for 1 minute. Add Arborio rice, stirring well to coat with oil. Pour in the white wine and cook until absorbed. Begin adding broth, one ladle at a time, stirring constantly until the rice is al dente. Five minutes before the risotto is done, pour in the shrimp bisque, letting the rice absorb the deep flavors. Finish with whipped cream and grated Parmesan, cover, and let rest briefly.
Shrimp:
In a separate pan, sear the shrimp in olive oil, seasoning with salt and pepper, until golden and tender.
Assembly:
Spoon the creamy risotto onto a plate, top with seared shrimp, and garnish with freshl