5½ cups (1¼ l) meat stock
     1 shallot
     4 oz (100 g) butter
     1 Lb (500 g) arborio rise
     8 oz (250 g) shelled Mediterranean shrimps
     1 cup (200 ml) white wine
     1 Tbs chopped flat-leaved parsley

• Heat up the stock. Peel the shallot, chop finely and brown in 2 oz of the butter. 
• Add the rice and fry for 1-2 minutes. 
• Rinse the shrimps, add to the rice and fry gently for a further  1-2 minutes, then add the white  wine.
• When the rice has absorbed all the liquid, gradually add the stock, stirring continuously. 
• When the rice is al dente (after about 18 minutes), mix in the rest of the butter and the parsley. 
• Leave the risotto to stand, covered, for 2 minutes and serve on warmed plates. 
• A Bianco Colli Euganei goes well with this dish.

      Tip: Risotto with fish or shellfish is nearly always served without Parmesan.