Shrimp Risotto Recipe

Put the carrots and onions in a pot and fry them with 2 spoons of olive oil and a clove of garlic. Add the shrimp heads and shells to the pot and stir. Add a spoon of tomato paste and 600 g of cold water, close the lid and boil for about 1 hour and 30 minutes and strain.

Heat 2 spoons of olive oil in a pot and fry the rice. Soak the roasted rice with boiling vegetable and shrimp water little by little and cook by stirring. Cook the risotto to a light consistency by adding vegetable broth as it absorbs the water (you should have used approximately 1.2 liters of water at the end of the process).

Add a few spoons of İçim Kashar Cheese to the risotto, mix and serve with shrimp.