How to make
Chop fresh garlic and onion into rings and fry them over low heat, until they soften.
Pour the cup of rice and fry it for 2 minutes along with the vegetables, while stirring, so that it does not stick.
Pour the white wine and wait for the rice to absorb it, then pour some of the hot broth and stir. The goal is for the rice to release its starch, so that the risotto becomes creamy. Now is the time to add salt and black pepper.
Keep an eye when the broth is almost completely absorbed and top it up two more times, by adding the diced white fish when you top it up for the last time. Cook until the broth is absorbed, but if you think the rice is still hard, you can add more water, until it is cooked to your liking. In my opinion, it's best to keep it al dente. Keep in mind that white fish is ready in a very short time - about 5 minutes.
In a pan with a little fat and sprinkled with salt, fry the whole shrimp for 1-2 minutes on each side (no more). Add them to the risotto.
Serve with grated Parmesan.
