To di Mantis shrimp

Cut the back of the mantis shrimp Using scissors, carefully remove the flesh, separating the fillets from the heads and shells. Keep the heads and shells; they'll be used to make the cooking broth. Divide half of the fillets into two or three pieces, adjusting the cut according to their size, and leave the other half whole.

Collect the crustacean heads and shells in a pot and cover with water, without adding any unforeseen ingredients. Bring the liquid to a boil and let it absorb the flavors, then keep it warm while the rice cooks. The broth is ready when it smells of crustaceans and has taken on a more intense marine flavor.

Finely chop the onion and garlic, then mince them gently sauté in one saucepan with olive oil. Keep the heat moderate and stir until the onion becomes soft and lightly golden, without letting it darken. soffritto It is ready when it releases a clear aromatic scent and the garlic has no burnt parts.

Join the soffritto Add half of the pre-cut mantis shrimp fillets and brown them briefly. Stir gently to avoid breaking them apart, and wait until the flesh becomes opaque and slightly firm on the surface. Don't overcook: the shellfish will finish cooking along with the rice.

Add the rice to the saucepan and toast it, stirring to distribute the seasoning throughout the grains. When the rice is well blended and slightly shiny, deglaze with white wine. Let the alcohol evaporate completely: the aroma should become cleaner and there should be no visible liquid left at the bottom.

Salt Cook the rice, gradually adding the hot broth prepared with the heads and shells. Stir gently after each addition, adding more liquid only after the previous one has been absorbed. Continue cooking until the grains are soft but still firm, and the base appears creamy, not dry.

A few minutes before removing the saucepan Remove from the heat and add the whole mantis shrimp fillets. Gently fold them in and continue cooking until the flesh becomes opaque and tender, without losing its shape. Check the salt and stop cooking when the rice maintains a creamy consistency.

Turn off the heat And vigorously stir rice with a drizzle of olive oil of olive oil and chopped parsley. Add, if desired, the Parmigiano Reggiano grated and blend until smooth and velvety. Serve immediately, seasoning each portion with freshly ground black pepper.