Creamy rice with samphire and tiger shrimp

Shrimp the shrimps according to the instructions. Redfish in colander, rinse and drain. Lime squeezing. Chop and finely chop the shallots.

Heat 1 scoop of butter in a skillet, fry the shallots for 2 minutes. Place the risotto in the pan and stir until all rice grains are glassy. (In a kettle) bring 7 dl of water to the boil. Stir in wine, lime juice and stock with risotto. When all the wine has been absorbed by the rice, add a dash of boiling water until all the water has been absorbed. Stir in the shrimp and samphire with risotto and let it cook for the last 10 minutes. Cut the stalks of parsley, finely chop the leaves. Stir the remaining butter and parsley through risotto. Spread the risotto over four preheated plates and sprinkle generously with pepper.