Risotto with Bavarian shrimp

40 minutes

Leicht

2 persons

"Schlotzig", a german word that is more word painting than a term for the state of a perfect risotto.

Ingredients

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the ready-to-cook Bavarian shrimps for about 1-2 hours at room temperature or slowly overnight in the refrigerator.
Grate the Parmesan finely and set aside. Bring the two glasses of fish stock to a simmer in a small pot with about half a liter of water. Chop the onion finely. Add the olive oil to a medium-sized pot and heat. Sauté the onion in it for a few minutes until translucent and add the risotto rice.. Allow the rice to sweat for a maximum of 4 minutes without burning it.
Now deglaze with the white wine and let it reduce completely. As soon as this has been absorbed by the rice, add a little hot stock with a ladle and stir every 3-4 minutes. The Acquerello rice is cooked after about 18 minutes but is still nice and firm to the bite. Finally, add the grated Parmesan and butter to the risotto until a creamy consistency is achieved. Season with a little lime juice.
Heat the olive oil in a pan and the ready-to-cook prawns for a maximum of 1 minute on each side. The tail segment of the shrimp can be removed at will.
Chop the parsley finely. Divide the risotto between the plates and sprinkle with some lime zest and parsley. Finally, add the shrimps to the rice and serve.