Remove the peel from the shallot, dice and fry with garlic, 4 sprigs of thyme, risotto rice and olive oil until translucent. Season the rest lightly with salt and extinguish with the white wine. Reduce the temperature and add warm poultry stock. The risotto should always be slightly covered with liquid. Risotto needs a lot of love and attention – therefore stir it every now and then – for 15 minutes.
During this time, rinse and cut the cleaned calamaretti. Pluck and chop the parsley, clean and cut the king prawns. Chop the crab tails in hot olive oil form and heat with garlic and thyme. Roast for about one minute and then add the calamaretti and roast again for one minute. Remove the frying pan from the stove. Add the parsley and radicchio and season well with salt and freshly ground pepper.
When the risotto grain still has a slight bite, fold in saffron, butter andj Parmesan and season with salt, pepper and perhaps a small sip of Pernod.
Arrange the risotto in a deep plate and evenly distribute the calamaretti and crab tails over it.
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