Risotto ai gamberetti

Preparing the ingredients:

1. 1Finely chop the onion.
2. 2Shell the shrimp and remove the dorsal vein.

Preparing the risotto:

1. 3Heat the olive oil in a large saucepan.
2. 4Sauté the shrimp for a few minutes until nicely pink.
3. 5Remove the shrimp from the saucepan and set aside.
4. 6Place the onion in the saucepan and sauté until translucent.
5. 7Add the Arborio rice and stir until lightly pearlescent.
6. 8Pour in the white wine and let it reduce until evaporated.
7. 9Gradually add the fish stock, one ladle at a time, waiting for each ladle to be absorbed before adding another.
8. 10Cook for about 18 to 20 minutes, until the rice is al dente, stirring frequently.
9. 11Add the cooked shrimp, the remaining butter, and the parmesan.
10. 12Stir gently.
11. 13Serve hot, garnished with a few parmesan shavings.