Almond Risotto with Shrimp

For the almond risotto with shrimp, peel, wash and chop the shallot. Heat butter in a saucepan and fry onion cubes over low heat until translucent.

Add risotto rice, sweat briefly, pour in white wine and about 1/3 of the hot vegetable stock. Simmer at moderate heat for about 18 minutes.

Meanwhile, stir constantly and gradually add some hot soup until the risotto is nice and firm but creamy. Stir the whipped cream, toasted almonds and Parmesan cheese into the risotto and simmer briefly.

Season to taste with salt and pepper. Rinse the defrosted shrimp in cold water and pat dry. Heat the chili oil in a small pan and fry the shrimp in it for 2-3 minutes, turning.

Add the garlic, season with salt, pepper and lemon juice and mix into the risotto. Serve the delicious dish on warmed plates. Garnish with parsley or chives and serve.

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