Risotto with Crayfish

Cook the crayfish for 3 min in boiling salted water with a little bit of cumin until translucent and quench in cold water. Separate the shrimp from the body, peel and remove the intestines. Break the claws from the shells and keep the crab meat in the refrigerator with the lid closed until further use. Preheat the oven to 170 °C. Rinse the crab shells thoroughly, coarsely chop with scissors and roast on a baking sheet in the oven for 10 to 15 min.

Remove the peel from the onion and carrot. Clean the celery and fennel and cut the vegetables into thin slices. Rinse the tomatoes, remove the stem and cut the tomatoes into quarters. Remove the crab shells from the oven, wrap them in a dishcloth and chop them as finely as possible with the back of a wide knife or a pasta walker.

Heat the olive oil in a saucepan over medium heat, add the shells, toast briefly, add the paradeis pulp and tomato ketchup and sweat briefly. Add the vegetables, sauté, extinguish with white wine and cognac, reduce the liquid to syrupy consistency and pour in the vegetable soup. Steep the crab stock for a good 20 min at low temperature more than lightly simmering. After 10 min, pour in garlic, ginger, bay spice and lemon zest. Pour the finished stock through a fine sieve, measure out 1 l of it and keep it warm.

For the risotto, remove the peel from the onion, chop into small cubes and cook in a

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