Champagne risotto with giant prawns

Ingredients for 4 servings:

• 1 onion(s), small
• 4 tbsp oil (olive oil)
• 2 tbsp butter
• 280 g rice (risotto rice)
• 250 ml champagne or dry sparkling wine
• n. B. Salt
• 1 liter fish stock from the jar
• 8 shrimp(s) (giant prawns), large, raw, peeled,
• 4 tbsp oil (olive oil)
• n. B. freshly ground pepper
• some parsley to taste

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the risotto, peel the onion and finely dice. Heat olive oil and a tablespoon of butter in a sufficiently large sauté pan. Sauté the diced onion. Add the rice and cook until translucent, stirring constantly. Pour in the champagne and season lightly with salt. Gradually add the hot fish stock, stirring constantly. Simmer the risotto for about 20 minutes. Meanwhile, fry the king prawns in the hot olive oil for about three minutes on each side, seasoning lightly with salt and pepper. Season the risotto again with salt and stir in another tablespoon of butter just before serving. The risotto should not be grainy under any circumstances—a smooth consistency is just right. Serve the king prawns on the side. Sprinkle with some parsley.