Saffron risotto with shrimp tails

Ingredients

• 2 Spring Onions
• 1 Garlic clove
• 2 tbsp olive oil
• 300 g risotto rice
• 400 ml fish stock
• 300 ml white wine
• 5 g saffron
• 1 tsp salt
• 200 g North Sea shrimp
• 75 g freshly grated parmesan
• 750 g giant prawns (prepped, peeled and deveined)
• pepper from grinder

Instructions

1. 1.

   Wash, trim and slice the spring onions into fine rings. Peel the garlic and cut it into very thin slices. Heat 1 tbsp oil in a wide pot, stir in the rice and sauté for 2 minutes. Deglaze with some fish stock or white wine, add saffron and salt, mix well and cook while stirring constantly until the liquid has almost completely evaporated; pour more liquid and repeat this process until the rice is cooked. Stir in the shrimp, let them finish cooking, then fold in the Parmesan. In a pan heat the remaining oil and briefly sauté the garlic slices. Add the giant prawns and cook until they curl up slightly and turn light reddish. Season with salt and pepper.

2. 2.

   Plate the risotto on a dish. Distribute the giant prawns over it and garnish with spring onions before serving.