Quercy Saffron Risotto 250g

This is an original way to cook risotto!
 Recipe Idea Risotto with Shrimp and Quercy Saffron 250g: For 2-3 people: Peel a dozen shrimps, prepare 1/2 liter of vegetable broth in which you will put the shrimp heads. 
Leave to simmer for 2 to 3 minutes.    Keep warm. 
Brown 3 shallots in 8 cl of olive oil, just turning blond. 
Add the rice and cook for 2 to 3 minutes, stirring regularly. 
Add 15 cl of white wine and let it evaporate, remove the shrimp heads, then add the broth in several batches and leave to cook approximately 18 to 20 minutes.   At the end of cooking, add the peeled shrimp. 
Salt and pepper at your convenience. 
You can serve.