Shrimp Risotto

Heat 2 tbsp. olive oil, sauté the garlic for about 30 seconds, then remove again. Season the shrimp whole or cut into pieces (depending on size) with salt and pepper. Fry the shrimps in olive oil on all sides. Add saffron, parsley and curry powder to the shrimp form, mix well. Empty cognac into the frying pan and flambé. Add the tomato concasse and do everything together for about 1 minute. Later remove from the kitchen stove and keep warm.

Heat 1 tbsp olive oil in a saucepan and sauté the onion. Add the long grain rice and stir until it is completely coated by the oil. Next, add chicken stock over high heat, stirring constantly, and cook until tender, about 25 minutes.

Just before the long grain rice is cooked and nice and creamy, add the shrimp. After a short time, remove the saucepan from the stove and add the butter and Parmesan. Arrange the shrimp risotto on plates.

Thomas Roth, screenwriter and director

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