Risotto with Scallops, Shrimp and Prosecco

Bring the salted vegetable stock to the boil, add any water from defrosted shrimp and scallops.

In a large bowl, melt half of the butter and carefully sauté the finely chopped onion. Add the long grain rice and sauté. Extinguish with the Prosecco and cook gently. When everything together has reached a creamy consistency, pour in a ladle of boiling vegetable stock and stir. Do this again and again until the long grain rice is almost al dente.

Cut scallops into sheets, fry very briefly in butter. Add scallops, shrimps and saffron to the long-grain rice form, let it boil briefly once.

Remove the saucepan from the stove, add the remaining butter and the freshly grated Parmesan and stir until everything has a creamy consistency. Draw for three minutes, then bring to the table on the spot! Arrange risotto decoratively on plates.

Rossmann, author

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