Champagne risotto with shrimp and paprika

Clean the shrimps by removing the carapace, the head and the intestine. Cut them into small pieces, keeping the entire 4. Season the 4 aside with salt, pepper and oil and cook in the oven at 180ºC for 7-8 minutes. 
Chop the shallot and stew in a pot with a little oil. Add the scraps of the shrimps, 1 onion peeled and cut in half, 1 carrot peeled and cut into pieces, 1 hot pepper and a teaspoon of salt. Toast quickly and cover with 1.5 liters of water. Cook for 50 minutes, finally filter the broth. 

Toast the rice in a large pot, sprinkle with Champagne and let evaporate the alcohol stirring often. Continue cooking risotto by adding warm broth. In the end, add the shrimps cut into pieces and stir in grated Parmesan and extra virgin olive oil. Serve the risotto with a sprinkling of paprika and a grated orange peel. Decorate with baked shrimps.

You can cook the risotto up to three quarters of cooking, cool it quickly with the blast chilling function of Freddy and store it in the refrigerator for a week, ready to regenerate in a few minutes for your lunches or dinners. 
If necessary, in fact, all you have to do is pour the desired amount of risotto into the pot and finish cooking with the addition of some hot water.