Champagne Risotto with Red Beet, Stracciatella, Red Shrimp, and Lime

Sauté the vegetables with a drizzle of oil, along with the shrimp shells and a tablespoon of tomato paste.

Once toasted, add water to the brim and cover with a lid. Cook for 30 minutes and add salt. Strain the broth and keep it warm.

Season the shrimp with oil, salt, pepper, and the zest of one lime. Now, chop the precooked red beets.

Place it in the blender's jar along with a ladle of broth and the juice of half a lime. Blend with an immersion blender to obtain a creamy texture.

Prepare the risotto: toast the rice grains in a saucepan, adding a pinch of salt. Deglaze with a glass of champagne.

Add the broth one ladle at a time, as the liquid is absorbed. Separately, drain the stracciatella to remove excess liquid using a fine-mesh sieve.

Once the risotto is almost ready, stir in the beetroot cream, a drizzle of oil, and soy sauce. Then, add the juice of half a lime and complete the cooking.

Plate the risotto, garnish with stracciatella quenelles, raw shrimp, a drizzle of oil, lime zest, and marjoram leaves. Serve your Champagne Risotto with Red Beet, Stracciatella, Red Shrimp, and Lime immediately!