Ingredients for 6 servings: 

- 500 gr. rice 
- 300 gr. pink shrimps 
- 300 gr. red shrimps 
- 2 glasses dry white wine 
- 1 small glass brandy 
- 2 cloves of garlic 
- ¼ onion 
- 4 spoons olive oil 
- 60 gr. butter 
- 1 l fish stock 
 

Preparation:

Wash the shrimps several times, peel them keeping the tails intact. Fry the onion and garlic with oil in a saucepan, and when the mixture becomes rosy add the shrimp tails. Brown them and sprinkle with salt and pepper. Pour also the white wine and brandy in the saucepan, keep cooking on a slow heat for about 10 minutes. Melt butter in a pan, add rice, stir in order to absorb the sauce then, while rice gets dry, soak up with the fish stock you have prepared and kept warm on the stove, alternating it with the shrimp sauce. When cooking is completed, add some raw oil: the risotto will have to appear glossy and soft. Pour it in a warm pyrex saucepan and serve garnishing the surface with the remaining shrimps.