How to cook
Peel the shrimp and put all the peels and heads on the hob with some olive oil to fry for 3 minutes. Pour the water and boil for 20 minutes over medium heat. Strain the prepared broth through a fine strainer.
Finely chop the onion, fresh garlic, calamari and cuttlefish. Heat the remaining olive oil and put the onion in it first and as soon as it becomes transparent, add the garlic and seafood (cuttlefish and calamari) and fry them for 5-6 minutes.
Pour the Arborio rice, stir for 2 minutes, then pour the wine and cook briefly with the lid open, so that the alcohol can evaporate.
Pour 2 1/2 cups (500 ml) of the shrimp broth and cook until it's absorbed, while stirring frequently to make it easier for the starch to be released and the typical risotto creaminess to be obtained.
After absorbing the broth, add another 1 1/2 cups (300 ml) and stir again until this liquid is absorbed. (the whole process - about 15 minutes, no more)
Add the peeled shrimp, salt and butter (cut into small pieces) and cook for another 1-2 minutes.
Distribute the finished creamy risotto with seafood, but with clearly separated grains of rice (the rice itself should never become mushy) in portions and sprinkle each one with finely grated Parmesan cheese.
Enjoy your meal!