Junsai's Uncle and Wind Risotto

Fill a pot with slightly salted water, add the spinach in a bundle and boil for about 30 seconds. Remove to a tray and let cool, then squeeze out the water and chop into pieces about 5mm wide

Put the vegetable soup in a pot and heat it over low heat. When it starts to boil, add the spinach from (1)

Transfer the rice to a colander and rinse under running water to remove any slime on the surface. After draining the water, add it to the pot in step (2) and add salt and soy sauce

Chop the shrimp into small pieces and add them to the pot. If there isn't enough liquid, add a little more soup at a time. The water level should be enough to cover the rice

Once the shrimp are cooked through, add the fresh water shield that has been washed under running water and drained, bring to a boil, add the chopped chives, thinly sliced ​​white onions, and tomato concassé, mix quickly, and add a little salt to taste

To finish, sprinkle with white pepper and remove from heat. Serve in a serving dish and top with fresh watercress and chopped chives to taste