Shrimp Risotto with Rosemary Infused Sea Salt

Ingredients:

For the risotto:

  • 1 tbsp of oil

  • 1 tbsp of onions, finely diced

  • 2 tbsp of celery, finely diced

  • 3 oz of arborio rice

  • 1 ¼ cup of vegetable stock

  • Rosemary sea salt to taste

  • 1 oz of butter

For the shrimp:

Instructions:

  • In a hot pan, add oil and start by frying the onions and celery

  • After 1 minute you can add in the arborio rice and mix

  • Cook for 30 more seconds and then start adding the vegetable stock gradually - 2 ladles at a time

  • Each time the rice absorbs the liquid - add two more ladles

  • At the end you should get a creamy textured risotto

  • Now add in the butter, season with rosemary sea salt, and mix until melted

  • Cook the shrimps with oil, and season with rosemary sea salt - cook them for 3 minutes

  • Serve the risotto and top with the cooked shrimps

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