400g bag raw shrimp, in their shells, defrosted if frozen
3 tbsp olive oil
1 red chili, deseeded, half sliced and half finely chopped
1½ l fish stock
50g lactose free butter
1 small pinch saffron
300g risotto rice (we used arborio)
1 small glass white wine
zest and juice 1 lemon
1 tbsp chopped parsely
Serves - 4
Peel the shrimp, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the shrimp shells and heads with the sliced chili until they have toasted and changed colour.
Pour in the stock and bring to the boil, then turn down to a simmer. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the lactose free butter over a medium heat.
Stir the rice into the lactose free butter until completely coated in the lactose free butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the shrimp.
Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).
The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
Cook until the shrimp change colour. Stir through the chopped chili, lemon juice, saffron and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Recipe adapted from: Good Food