Shrimp Risotto

Very nice, but you really must use fish stock, otherwise it's just rice with random shrimp in it. We used only half a pound small shrimp (large ones, to me, are prawn - or is that just me?), and seasoned with salt and a bit of sugar; the latter to counteract the balsamic vinegar. Be careful with the lemon zest. And no need to finely chop the anchovies, whole will do (they will indeed dissolve during the cooking process). I didn't use her recipe for the basic risotto part but instead stuck to the tried-and-tested Pressure Cooker Risotto in 7 Minutes. Served with Chargrilled Broccoli with Garlic (without the chilli).