Red Shrimp Risotto and Shrimp Tartare

Make a brine as salty as seawater with ice water as instructed by the seller, and thaw the red shrimp in it.

Make a bisque sauce with the shrimp heads and shells; use half of the shrimp meat to cook in the risotto, and use the other half raw to make shrimp tartare.

Heat the cleaned shrimp heads and shells in the oven before boiling.

Season with olive oil and salt, and bake in the oven at 180 degrees for about 14 minutes.

While baking in the oven, chop the vegetables for the bisque sauce (onion, carrot, celery, cherry tomatoes) into large pieces and roughly crush the garlic.

Pour olive oil into a large pot, add all the vegetables at once, and sauté over medium heat.

After about 10 minutes, add the oven-baked shrimp heads and shells to the vegetables and cook over high heat.

Add Italian tomato paste to enhance the color and depth of flavor.

Add a glass of white wine to remove any fishy odor and balance the acidity.

Add ice to the boiling ingredients to create thermal shock, which helps extract more juices from the shrimp heads.

Cover with a lid and simmer for 45 minutes.

Finely chop the onion, and lightly rinse the previously cleaned shrimp meat in cold water, then store in the refrigerator until the second stage of preparation.

Thoroughly remove moisture and divide the shrimp meat into two portions: one for the risotto and one for the shrimp tartare.

Finely chop the shrimp meat for the tartare and season with olive oil, a little minced garlic, lemon juice, salt, pepper, and lemon zest.

Heat olive oil in a wide pan and sauté the chopped onion.

Sauté over medium-low heat for a long time to caramelize, as high heat may burn the onion.

When the onion starts to change color, add the rice.

Increase the heat to medium and stir well until the rice grains become translucent.

Add white wine, and once the alcohol has evaporated, begin cooking the rice with the bisque sauce.

The bisque sauce must be kept hot at all times so the rice cooks evenly.

Add the sauce just enough to cover the rice, and repeat the process of adding more once the sauce is absorbed while stirring.

When the rice is cooked to al dente, add the reserved shrimp meat and cook for about 1 more minute to finish the risotto.

Finally, turn off the heat, add Italian parsley and olive oil, and shake the pan to emulsify the olive oil fat with the moisture from the risotto.

Season with salt, transfer to a plate, and plate the dish.