Preparations time: approx. 30-40 minutes
- 1 1/2 cups of deep frozen shrimps
- 3 cups of risotoo rice
- 5 cups of fish stock
- 1 cup of white wine (if you can digest it)
- some lemon juice
- some olive oil
Wash the wild garlic and put it into a mixer with some olive oil. Preheat a pan. When it’s hot, put the wild garlic and the rice into the pan. Fry the rice until it’s slightly glassy. Quench it with the wine (if you’re going to use it) or some of the stock. Turn the heat down to medium.
Stir the rice-garlic mixture until the rice is soft. Every time enough liquid has been absorbed into the rice, add additional stock. Try to have the rice permanently wet but never drowned in liquid. Once the rice is soft, add the shrimps into the pan nd mix them in. Turn the heat down to low or take the pan off the plate and wait until the shrimps are done.
Add seasoning and lemon juice according to your preferences and enjoy with lemon water.