INGREDIENTS (4 servings)

For the risotto

1.200 g. chicken broth

400 gr. risotto rice (arborio, carnarolli)

120 gr. olive oil

150g. onion, chopped

10g. garlic, chopped

200g. white wine

12 large shrimp, peeled and cut into chunks

300 gr. tomato sauce

60g. sundried tomatoes, chopped

100 gr. chopped tomatoes

50g. ouzo

50g. parmesan, grated

60g. fresh butter

50g. feta cheese, crumbled

10g. basil, chopped

10g. chives, chopped

salt

Pepper, freshly ground

For the shrimp

4 large shrimp, peeled with head and tail

40g. olive oil

salt

EXECUTION

For the risotto

Heat the broth and kept warm throughout the course of preparation.

Heat a skillet over medium-high heat, add the olive oil and sweat the onion. Cook until smooth and well and get a slightly golden color. Add the rice and saute for 2-3 minutes. Add the garlic, add the wine and let it absorb completely. Add the hot stock in small portions, stirring constantly and letting it absorb all the liquid before adding the next dose. The amount of the broth should be such a time, so as to cover almost all rice. Stir and watch the cooking is hand low, but existent. Add salt and pepper and continue to add broth until the rice is al dente, add the chopped shrimp, tomato sauce, sun-dried tomatoes and ouzo and cook until it comes to the desired chyloma. Transfer the pan from the heat and add the butter, feta, parmesan, tomato and chopped herbs.

Serve the risotto garnished with whole shrimp.

For the shrimp

Heat a skillet over medium-high heat and add olive oil. Season with salt and saute shrimp until they get nice golden color.