Shrimp risotto with orange peel

Take a frying pan with half the butter, olive oil (reserve 1 tbsp) and the prawns.
Cook for 3 minutes, or until the prawns are cooked.

Do not overcook the prawns so they don’t get rubbery.

Remove them with a slotted spoon, place in a bowl, drizzle with orange juice and set aside.

In a saucepan, bring the fish stock to a boil.

Reduce the heat and keep warm.

In another pan, of cast iron or thick bottom, place the olive oil and onion.

Bring to the heat and sauté, stirring occasionally, for 2 or 3 minutes, or until the onion is transparent.

Add the rice, orange zest and salt.

Saute, stirring quickly and without stopping, for 3 minutes, or until the beans are shiny and grouped.

Add 1/2 cup (tea) of the boiling fish broth and cook, stirring constantly, scraping the bottom and sides of the pan, for 1 minute, or until there is no more liquid.

Continue to cook, slowly pouring the fish stock. adjust the salt, add the remaining butter, the prawns and mix carefully.

Remove from heat and serve.