INGREDIENTS (4 servings)

2 pink grapefruits / 12 shrimps / 1 onion / 1 carrot / 1 celery / 1 glass of white wine / butter / basil / arborio risotto / extravirgin olive oil / salt

Peel one of the grapefruits, dice it and put it on the side. Do a bisque by peeling the shrimp and putting the heads and the remains in a pot. Add some diced onion, carrot and celery, a drop of oil and let it simmer for some minutes. Simmer with white wine, add 500 mL of hot water and let boil for 10 minutes. For the risotto, slice the onion and brown it in oil with the grated zest of the second grapefruit. Add the rice and let toast. Season with salt. Simmer with more white wine and bring the rice to cooking adding the shaved bisque little by little. Once the rice is nearly ready, add the juice of the second grapefruit and the shrimps. Remove from the heat and add the butter, the diced grapefruit and the basil.