Marinated prawns with fennel risotto

Ingredients for 4 servings:

• 600 g prawns
• some olive oil
• 2 lemons, the juice
• 2 tbsp sweet soy sauce (Ketjap Manis)
• 2 tbsp honey
• 1 dashes Tabasco
• salt and pepper
• 350 g risotto rice (carnaroli rice)
• 2 m.-large shallot(s), finely chopped
• 1 garlic clove(s), grated
• ½ bulb(s) of fennel, cut into fine slices
• 1 tsp fennel seeds
• 1 liter chicken broth
• 1 tbsp lemon juice
• ¼ tsp Pul Biber
• salt and pepper
• 50 g Parmesan, grated
• 15 g butter
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

First, mix all the ingredients for the marinade and marinate the prawns for about 2 hours. For the risotto, briefly toast the fennel seeds in a dry pan and then crush them in a mortar. Heat the olive oil, sauté the fennel and fennel powder, chili flakes, shallots, and garlic for about 7 minutes. Season with salt and pepper. Stir in the rice until coated with the oil. Gradually add the chicken stock until the rice is cooked and all the liquid has been absorbed. This takes about 20 minutes. Remove from the heat and stir in the Parmesan cheese, butter, and lime juice. While the risotto is preparing, fry the prawns with the marinade in a hot pan. The marinade will reduce to a thick sauce. Arrange the risotto in the center of the plate and surround it with the prawns and the sauce.