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Your taste buds will reward you with each mouth full of this shrimp risotto. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than gluggy risotto. It should also be a little runny once served, and not in clumps. This recipe uses fresh prawns so you can make a stock using the heads and shell. This is where most of the flavour comes from. If you can’t buy fresh, get frozen ones, but always use whole shrimps. 👉 Get this written recipe link here: ▶ Check out my favourite kitchen tools here (affiliate):
