Lemon risotto and small shrimp

Bring to a boil a pot of salted water and immerse the small shrimp for 30–45 seconds, until they become opaque and pink. Drain immediately, cool them under cold water, and pat them dry. Coarsely chop half and reserve the rest whole for serving.

Grate the zest of half a lemon, avoiding the white pith, then squeeze the fruit and strain the juice to remove the seeds and pulp. Keep the zest and juice separate: the zest will flavor the risotto, while the juice will regulate its acidity.

Melt (0.71 oz) 20 g butter in a shallow pan wide over low heatAdd the rice and toast for 2 minutes, stirring, until the grains are glossy and release a slightly nutty aroma. Pour in the lemon juice, stir briefly, and add the first ladle of hot broth.

Maintain a light simmer and add the boiling broth one ladle at a time, adding the next when the previous one is almost absorbed. Stir every 1–2 minutes. Cook for about 14–16 minutes: the grain should remain al dente and the cream appears shiny and fluid. Season with salt to taste and pepper.

When there are 2–3 minutes left, incorporate the small shrimp chopped parsley and lemon zest. Stir gently to distribute them without breaking the rice. Continue until the small shrimp They are lightly cooked and pink; taste and check the balance between the sweetness of the sea and the acidity.

Turn off the heat and add the remaining (0.71 oz) 20 g butter. Vigorously stir vigorously for 30–60 seconds, until a glossy cream envelops the beans. Cover for a minute, then serve hot with small shrimp whole, a little lemon zest and black pepper.