Shrimp Risotto

Peel and finely chop the onion and two thirds of the garlic.

Heat two tbsp of olive oil in a large pot and sauté the onion and garlic until translucent. Add the risotto rice and sauté for approx. 5 minutes.

Deglaze the rice with half of the white wine and simmer over low to medium heat until the white wine has almost completely reduced. Now add the bay leaf and gradually add the remaining white wine and fish stock alternately into the pot. Only add more liquid once the rice has absorbed the previous amount. Stir regularly.