Creamy risotto with a cream of zucchini greens, lemon and shrimp tartare

Clean the shrimp, leaving four of them whole, only removing the tortoise shell and the intestines, but with the heads and tails intact, cut the remaining shrimp into tartare.
Toast the heads and shells with a drop of olive oil and add celery, carrots and onions previously cleaned and thinly sliced and a whole garlic clove.
Add about 1.5 litres of cold water, bring to a slow-boil and cook the broth. Once it’s ready and reduced by 1/3, filter by crushing the shrimp heads well to extract all the juice. 

Blanch the zucchini greens for about 3 minutes in salted boiling water, then immediately move to cold water to stop the cooking process and preserve their colour, blend them while adding a small amount of water and pass them through a sieve to eliminate clumps. Set aside.

Thinly slice the shallot and allow it to dry out with a drop of olive oil, add the rice and toast it well. (Toasting will be complete when the rice grains will be hot to the point you can’t touch them). Simmer with cold wine. Allow the alcohol to evaporate, then pour boiling broth using the ladle, gradually adding more as it evaporates, making sure that the rice is always barely covered. Constantly mix and salt.

Once rice is almost cooked, remove from flame, add the zucchini green cream, lemon zest from half of the lemon and lemon juice from the whole lemon, mix well, and finally add the parmigiano and some extra virgin olive oil. Allow it to rest.

Using a round pastry ring, place at base of the plate a thin layer of the shrimp tartare, then place the risotto above. Complete the dish placing the whole shrimp that were previously set aside, some lemon zest and a few sprouts if desired.