Shrimp and Artichoke Risotto

• Large red shrimp: 4
• Water: about 3.5 tablespoons (50ml)
• Olive oil
• Salt and pepper
• Artichokes: 2
• Shallot: 1
• Artichoke broth (made with artichoke trimmings): about 4 and 1/4 cups
• Rice: about 1 and 1/4 cups (250g)
• Parmesan cheese: 1 tablespoon
• Lemon zest
• Smoked burrata sauce

Shrimp Cream:

1. Clean the shrimp, blend the heads and shells with 50 ml of water, a drizzle of olive oil, salt, and pepper.
2. Strain the resulting sauce and set aside.

Artichoke Cream:

1. Clean the shrimp, rub them with lemon, and julienne the artichokes.
2. In a pan, sauté julienne shallots in olive oil.
3. Add the artichokes, cover with water, and cook for about 15 minutes.
4. Blend the mixture to make a cream and set aside.

Artichoke Broth:

1. Prepare a broth with artichoke trimmings and 1 liter of water, boil for 30 minutes.

Risotto:

1. Toast the rice in a pan without fats.
2. Once it starts to sizzle, deglaze with artichoke broth and add salt.
3. Add the shrimp cream and artichoke cream.
4. Cook for 12 minutes from the addition of the broth.
5. Remove from the heat and cream with a drizzle of olive oil, Parmesan, and lemon zest.

Garnish:

1. Season the shrimp meat with salt, oil, and lemon zest, and place on top of the risotto.
2. Garnish with smoked burrata sauce and shrimp sauce.