350g of risotto rice two large apples one carrot one celery stalk small onion parsley garlic 20-25 peeled shrimp rosemary 2 cups of dry white wine broth 50g of butter at room temperature half teaspoon of cinnamon 1/2 cup olive oil salt, pepper
Cut the carrot julienne, and boil together with the thinly sliced celery and onion in the white wine for twenty minutes. Add the parsley, garlic, and rosemary.
In a separate large pan, fry the shrimp with olive oil, then set aside. In the same pan, add the rice, allowing it to toast for a few minutes, then add the boiled vegetables and enough broth to cover the rice.
Cook it all together as much as the rice needs per package, adding a ladle of broth along the way.
Three or four minutes before taking it off the fire, bring back the shrimp, the peeled and cubed apple, and the cinnamon.
Finally, add the butter, mix it well, and serve hot.