My Version of Risotto ai Gamberi

It tasted so good, here's what I did that may be a bit special about it:

Risotto was prepared just normally: onions, butter, some spice and rice roasted a bit before adding the broth. Slowly adding more over time as needed.

I put the shrimps with some oil in the pan and began roasting them, added some white wine and once they were ready, I peeled them and put them aside. Keep the shells of the shrimps! About half of the shrimps, I took and cut them very tiny and mixed them with the rice. I kept the broth that came from the shrimps in the pan and put the shells back in. I made them slowly cook on low temperature and pressed the shells into the pan with a wooden spoon to release all the flavor. I then spiced the soup with some salt and pepper, took away the shells and pressed them again into the soup before throwing them away.

I then put the soup into the rice, added parmesan cheese, put some whole shrimps onto them together with buffalo mozzarella and some slices of avocado next to it.