Summary

Ingredients

• 250 g rice (risotto rice)
• 1 ½ liter poultry stock
• 3 tablespoon oil (olive oil)
• 1 small onion (s)
• 45 g butter
• 80 g parmesan, freshly rated
• 1 clove garlic
• 350 g scampi, peeled medium-sized, or kin prawns
• 2 tablespoon parsley
• some saffron
• 1 pinch (s) curry
• 2 tablespoons cognac or brandy
• 1 tomato (s)
• salt and pepper

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Instructions

1. Season the scampi whole or cut into pieces (depending on size) with salt and pepper, heat 2 tablespoons of olive oil, sweat the garlic until brown, remove again. Fry the scampi all over in the olive oil. Add the saffron, finely chopped parsley and curry powder to the scampi, stir well. Pour in the cognac and flambé.
2. Add the skinned and diced tomato meat and cook for about 1 minute. Take off the stove and keep warm.
3. Heat 1 tablespoon of olive oil in a saucepan and sauté the finely chopped onion. Add the rice and turn until it is completely coated in the oil. Then pour the poultry stock over and over again and cook for around 20 minutes, stirring constantly. Just before the rice is cooked and creamy, briefly add the scampi, stir in the butter and parmesan.