Bring 5 1/2 cups of water to a boil near the place where you will cook risotto.

In a 25 cm casserole heat 5 tbsp. of vegetable oil, add the chopped onion and fry until it becomes translucent, then add in 1 tbsp. of the chopped garlic, black peppercorns, bay leaves and red chili. Continue cooking another 1-2 minutes.

Add the risotto rice and keep stirring until the grains are well coated.

Pour in ½ cup of simmering water and cook the rice, stirring constantly with a long wooden spoon, until all the liquid is evaporated. When there is no more liquid in the casserole, add another ½ cup and continue to stir. Keep repeating.

In the meantime,melt 2 tbsp. of butter in a medium pan, add another 1 tbsp. of garlic and fry until fragrant but not browned,then add the shrimp and cook 3-4 minutes or until done. Transfer the cooked shrimp to a plate, and pour the reserved liquid into the casserole with risotto rice.

Begin to taste the risotto after 20 minutes of cooking. It is done when it is tender, but firm to the bite. Gradually reduce the amount of liquid you add, the cooked risotto is slightly moist, but not runny.

When the risotto is almost cooked, add the shrimp and cook another 1-2 minutes.Remove from the heat.

Transfer to a plate and serve immediately.

Enjoy!