Risotto with shrimp

Ingredients:

• 1 tbsp. Arborio rice
• 0.2 kg peeled shrimp
• 1 onion
• 1 carrot
• 3 cloves of garlic
• 3 tbsp. l. olive oil
• 100 ml fresh cream
• 50 g Parmesan cheese
• Salt, basil, oregano, mint
• 300 ml of any broth or regular boiling water

Preparation:

1. All herbs for risotto should be used only dry.
   
   The most delicious risotto is made with Arborio rice. First, take a cup of rice, pour it into a saucepan, and rinse it thoroughly. After rinsing, the water should run clear. This means the rice flour has been completely washed out.
2. Heat oil in a frying pan. Peel and mince the garlic, and fry it in the oil for no more than 1 minute. Then carefully scoop it out with a spoon and discard. The garlic is only needed for flavor.
3. Peel and chop the onion, peel and coarsely grate the carrots. Fry the prepared vegetables in the same oil you used to fry the garlic. Then season the vegetable mixture with salt and herbs.
4. Add washed rice to the pan. Cook for about 2-3 minutes, stirring regularly.
5. Then pour in the water or prepared broth. Stir everything together, bring to a boil, and reduce the heat to low. Cover and simmer for 15 minutes. By this time, the rice should be fully cooked. If the rice is still a little raw, you can add a little more water and continue simmering.
6. Once the rice is cooked, add the shrimp and cream. The richer the cream, the more flavorful the risotto will be. Cover again and simmer for about 10 minutes. This will allow the pan to absorb all the liquid.
7. And the final touch to this amazingly delicious risotto is cheese. Grate it finely and add it to the risotto. Mix everything together and serve hot!
   
   Bon appetit.