Seafood Risotto

For the seafood risotto, sauté fennel seeds without fat, garlic and shallots in butter. Add rice and let it become transparent as well.

Deglaze with white wine, keeping the rice always covered with liquid (add fish stock). Marinate seafood for one hour in olive oil, lemon juice and chili, then sauté briefly and hot.

Add the seafood to the risotto. Place the scampi on the plates at the end, if desired. Chop the parsley and stir it in.

Finally, fold in either olive oil or a knob of butter.

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