Seafood Risotto

Ingredients

• 1 tsp fennel seeds
• 4 large shrimp
• 200 g mixed seafood
• 50 g shallots
• 2 Garlic cloves
• 80 g cherry tomatoes
• 60 g Butter
• 4 tbsp olive oil
• 125 g Arborio rice
• 1 bay leaf
• 100 ml White wine
• 3 tbsp dry vermouth
• 600 ml vegetable stock
• Salt
• freshly ground pepper

Instructions

1. 1.

   Briefly toast fennel seeds in a non‑fat pan and set aside. Split shrimp lengthwise and devein them, then chill. Thaw mixed seafood in a sieve and drain. Dice shallots finely. Smash garlic cloves. Dice tomatoes and blot dry on paper towels. Heat 20 g butter and 2 tbsp oil in a pot; sauté shallots and garlic over medium heat for 2 minutes until translucent. Add rice and bay leaf, stir for 1 minute. Remove garlic, deglaze with wine and vermouth, reduce to half.

2. 2.

   Add 300 ml hot stock and simmer uncovered for 18–20 minutes, stirring occasionally and adding more hot stock as needed. Heat remaining butter and oil in a pot; cook seafood over gentle heat for 4–5 minutes. After 2 minutes add fennel seeds and shrimp, season with salt and pepper. Combine seafood, shrimp, and remaining butter with the risotto.