Risotto with shrimp, spinach and saffron

Shelled shrimp tails, leaving the last segment of the shell is attacked; keep the shells after they have been washed and drained.

Remove the black thread to queues using the tip of a knife. Wash and dry them.

Bring to a boil 1, 5 l water in a saucepan. Mix the seasoning for soup and add the shrimp shells. Please return to boil and Cook 10 minutes. Then the filtered broth through a colander and place back in the saucepan clean.

Heat oil in saucepan, heat a saucepan and shrimp tails 30 seconds over high heat, stirring. Add salt, pepper and 1/2 with wet glass of wine.

Take 3 minutes to evaporate and remove the shrimp with a slotted spoon. Pour the mixture into the Pan and insaporitelo a minute, stirring.

Add the rice, toast 2 minutes and open flame, stirring. Squirt with the remaining wine and let it evaporate, stirring 3 minutes. Add a ladle of hot broth, let it soak over medium heat, stirring. Continue to add the stock, a ladleful at a time, stirring until the rice is almost cooked (15 minutes).

Add the spinach leaves, deprived of stems, wash and dry. Squirt with a last ladle of broth, you'll scioltto saffron, stirring 2 minutes.

Add the prawns and cook one minute. Turn off the heat, add salt and pepper and add the soft butter in small pieces. Let stand 3 minutes with the lid, stir and serve.