Saffron Risotto with Scallops and Black Tiger Gambas

Heat the lobster stock. Peel and finely dice the shallot. Remove the head and shell of the prawns except for the tail. Heat 20 grams of butter and olive oil in the risotto pan. Fry the head and carapace in it. In the meantime, remove the intestines from the prawns, rinse them and rub them dry. Remove the head and shell from the frying pan. Add the shallot to the frying pan, add the long grain rice and sauté until translucent. Extinguish with Noilly Prat. Cook a little. Now gradually pour the heated lobster stock and stir. Keep adding clear soup.

Heat a frying pan with a little olive oil. Roast the prawns and scallops in it over medium heat, turning occasionally to the other side. Add a cinnamon stick, a slit vanilla bean, a little ginger and garlic to the frying pan. Towards the end of the frying process, add 60 grams of butter. Season with pepper.

In the remaining broth, melt saffron powder in the risotto, so the long-grain rice takes a rich yellow. Add freshly grated Parmesan cheese, fold in remaining butter. Add a dash of orange juice. Then let risotto rest briefly. Arrange on plates. Add the fried scallops and Black Tiger Gambas, drizzle the resulting stock over the dish.

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