Shrimp gradually defrost in the refrigerator, remove the shells and heads, to remove the intestinal vein. (For decoration, you need to leave a few pieces in the shell). In a skillet sauté in butter the shells and heads of shrimp before porozumenia, pour 1 liter of water, add chopped celery, parsley, onion, salt, cook the broth, strain.

1/2 onion chop, posolit in a skillet, add shrimp, garlic, fry a few minutes on a heated with oil the pan before flushing the shrimp (to postpone for decoration shrimp in the shell), pour 1 Cup of pureed of chopped tomatoes, a little ground white pepper, a good warm up and a little to evaporate, add cream, bring to boil, season with salt to taste.

Mix well and grind in a blender. The sauce is ready.

The remaining chopped onion fry until transparent in a mixture of oil and butter.

To the onions add the rice from the Mistral - white medium-grain "Arborio" is to warm it up to transparency.

Pour the wine and evaporate for two minutes. After this you need to start to pour the broth (you will need orientirovochno 0.7 l, maybe a little more): gradually, literally ladle or a little more. The problem is that the liquid is almost completely absorbed by rice to a new portion of the broth - then the risotto will turn out the right consistency. The average rice to prepare for 15-17 minutes+-, to increase, preferably to al dente.

5 minutes until cooked add the shrimp stock, and in the end, a little white pepper, a cube of butter, svejenarublennoyi parsley and serve hot with seafood.