Risotto with shrimp "Fra Diavolo"

Ingredients:

• 3 cups chicken broth
• 1 can (800 g) of canned tomatoes, diced
• 450 g large shrimp (25/30 pcs.), peeled, deveined, with tails
• 5 tbsp. l. olive oil
• 2 tsp red pepper flakes + extra for serving, optional
• 1 medium onion, diced
• 2 tbsp. Arborio rice
• 4 cloves garlic, crushed
• 1/4 cup vodka
• 0.5 cup chopped fresh parsley leaves
• 2 tablespoons butter
• Grilled bread for serving

Preparation:

1. Combine chicken broth and diced tomatoes in a saucepan, bring to a boil and continue to simmer.
2. Heat a large wok over high heat. In a bowl, toss the shrimp with 2 tablespoons of olive oil, 1 teaspoon of red pepper, and a pinch of salt.
3. Place the shrimp in an even layer in the casserole dish. Without stirring, fry them thoroughly on each side until golden brown and almost cooked through, about 2 minutes per side. Transfer the shrimp to a baking sheet.
4. Reduce heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper, and the remaining 1 teaspoon red pepper flakes and cook until the onion is translucent, about 5 minutes. Add the rice, toss to coat, and cook until lightly browned, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Drizzle with vodka, scraping up any browned bits from the bottom.
5. Cook for 1 minute, then add 1 cup of hot tomato broth and cook, stirring occasionally, until all the broth is absorbed. Continue cooking, adding the broth mixture a ladle at a time, until the rice is creamy but still somewhat firm, 15–20 minutes.
6. Add the shrimp and any juices to the pan. Add another ladle of broth mixture, cover, and simmer over low heat until the shrimp are cooked through, 3–4 minutes. Add the parsley and butter and stir. Season with salt and pepper to taste. Sprinkle with additional red pepper flakes, if desired, and serve with toasted bread.