Heat half of the butter and olive oil [1] in a saucepan, sauté the shallot and garlic cubes until translucent – they should not take on any color, or only very little. Add the long grain rice and sauté until translucent. Extinguish with white wine and add a little of the clear soup, so that the long grain rice is just covered with clear soup.
Gently toss the risotto until the liquid is reduced by about half, stirring a few times. Fold in the saffron threads, gradually add the rest of the clear soup and simmer gently for about fifteen minutes, stirring regularly.
Rinse the raw Frutti di Mare [2], dry, season with salt, season with pepper and fry briefly in a frying pan with a little olive oil. Later add to the risotto together with the already cooked seafood form and pull only two min – or add at the end.
Season the risotto with salt and freshly ground pepper to taste, refine with butter and finally fold in the Parmesan cheese.
[1] Use only butter, only olive oil, or a mixture of the two fats, according to your taste.
[2] Adjust the choice of seafood according to your taste and availability: in the Ard buffet, cooked lobster meat was added, of course, at the very end, or possibly served with it…
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