Peel the wild prawns and remove the intestines, then chill. Chop the carcasses of the prawns and roast them in a little olive oil with the shallots. Deglaze with vermouth and sherry.

Now add white wine and reduce for 2-3 hours. Pour the stock through a fine sieve (strainer) and fill up with cream. Lather up with the hand blender and assemble with cold butter.

Allow the olive oil and shallots to turn translucent in the pan. Add the risotto rice and stir well. Now gradually add white wine and broth, always stirring diligently.

After approx. 20 minutes add both types of saffron and finally fold in the Parmesan. The risotto has to be nice and creamy, but the core of the rice has to be slightly firm to the bite.

Heat some oil in a pan, briefly toast the ginger, add the scallops and fry briefly on both sides. Put a leaf of coriander on each mussel.

Heat some oil in the second pan and add chilli and garlic. Add the prawns and cook until pink.