Giant Shrimps on Wholemeal Risotto

In order for the whole rice to become soft, it is especially important not to add salt to it during the pre-cooking.

Boil the water, add the long grain rice, cover the pot and remove it from the fire. Leave the rice to soak for at least 3 hours, preferably overnight.

Peel the shrimps, leaving the tail ends on. Remove the intestines along the back, perhaps cutting the shrimps open a little. Season the shrimp with soy sauce and pepper and marinate for 20 min.

Prepare a classic risotto with the pre-cooked long grain rice, starting by steaming onions in butter, then adding the long grain rice, deglazing with white wine and adding clear soup on top, stirring occasionally, until the long grain rice is tender.

In the meantime, briefly roast garlic in hot oil. Add shrimp and roast on both sides for 1 min each.

Season whole rice risotto with pepper, salt and parmesan. Place the shrimps on the finished risotto and let stand for a few minutes.

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