King Prawns in Lime Sauce and Risotto

Peel and finely chop the onion.

In a saucepan, heat a little olive oil, sweat the long grain rice and finely chopped onion.

Extinguish with white wine, pour in the soup little by little, stirring constantly.

Remove the intestines from the peeled crayfish tails. Season crayfish tails with salt and pepper. Heat olive oil in a frying pan, fry crab tails in it on both sides. Add some lime juice, butter, garlic and basil to the crayfish tails, toss well.

Season risotto with butter, pepper, salt and grated Parmesan, stir repeatedly until hearty.

Arrange king prawns with lime sauce and risotto on plates.

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