1. Pour Extra Virgin Olive Oil into a saucepan and heat.
2. Add rice and toast.
3. Deglaze with white wine.
4. Add marinated ginger and salt.
5. Wet with the vegetable stock, alternating with the saffron infusion liquid, bringing to a simmer.
6. Add the shrimp in pieces.
7. Add the grated lemon peel.
8. Season with salt and pepper.
9. Finally, add the Extra Virgin Olive Oil and stir off the heat, adding a little lemon juice, finish by adding the pan-seared shrimp and wasabi.