Summary

Ingredients

• 200 g squid (s), calamaretti (small, frozen)
• 8 king prawns
• 1 shallot (s)
• 3 cloves garlic
• 8 sprigs thyme
• 7 tablespoon olive oil
• 320 g rice (risotto rice, e.. Arborio)
• liters ⅛ white wine
• 0.75 liters ¾ hot poultry broth
• 0.5 ½ bunch parsley
• 1 head radicchio
• 0.5 can ½ saffron
• 80 g butter
• 100 g parmesan cheese
• Salt and pepper, whiter

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Instructions

1. Thaw the calamaretti and prawns. Peel the shallot and garlic, cut the shallot into fine cubes, finely chop the garlic. Wash thyme and shake dry.
2. Heat 3 tablespoons of oil. Sauté shallots and two thirds of the garlic in it. Add 4 sprigs of thyme and the risotto rice and sauté until the rice is translucent. Season with salt and deglaze with wine. Pour in the broth and let the rice simmer over low heat for 15 minutes, stirring again and again.
3. Wash the seafood and pat dry. Cut the calamaretti into small pieces. Wash the parsley and shake dry, pluck the leaves and chop finely. Clean and wash the radicchio, spin dry and cut into strips.
4. Heat the remaining oil and fry the prawns with the remaining garlic and thyme for about 1 minute. Add the calamaretti and fry for 1 minute. Remove from heat, remove the thyme, mix in the parsley and radicchio. Season with salt and pepper.
5. When the risotto is still bite, stir in the saffron, butter and parmesan, season with salt and pepper. Arrange the risotto, top with the calamaretti and prawns. Garnish with cherry tomatoes and olives if you like.