Method
Serves 4. Saute 1 chopped white onion and 1 clove garlic in 2 tbsp olive oil until soft. Add 400g risotto rice, stir. Add 1 glass white wine, stir until absorbed. Gradually add 1 litre water, ladle by ladle, stirring until absorbed each time (about 15 mins). Add 60g potted shrimp, butter from their pots and 60g marsh samphire chopped into rice-length pieces. Mix well, season with salt and pepper. Rest with lid on for 2 mins before serving.