Zitronenrisotto Mit Meeresfrüchten, Aus Neapel – Lemon Risotto with Seafood

1. lemon peel strips in boiling hot water 2 min. lightly roll, cool rinse, dry and chop finely.

Remove the peel from the shallot and garlic, chop both finely and sauté in oil until soft.

3. add long grain rice and lemon peel, stew briefly. Then add the white wine, when it has evaporated, gradually pour the vegetable soup, stirring occasionally. Risotto about 20 min at low temperature gently rolling, season with salt and season with pepper.

Cut the monkfish into small pieces and chop the shrimps coarsely. Mix both with the juice of one lemon and stir into the long grain rice. Cook for approx. 4 min and stir in arugula and wild garlic shortly before serving.

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