Orange Risotto With Seafood

Ingredients:

1 cup arborio rice

3 cups chicken stock

1 cup seafood (here already cooked shrimps)

1/2 cup red lentils

2 tomatoes, diced

1 medium carrot, grated

1/2 small onion, finelly chopped

1/2 cup tomato sauce

1/3 cup white wine

1/4 cup Parmigiano cheese, grated

1 tbsp butter

Large pinch of saffron threads

1 tbsp pink pepper corns

salt&pepper

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Another experimental meal that is not only tasty but also looks nice and colorful. Put the red lentils into a bowl with warm water and leave to swell up for about an hour prior to the actual cooking. Melt the butter in a sauce pan and fry the chopped onion until soft, add diced tomatoes and cook for a bit. Add the rice and red lentils, pour over chicken stock and white wine, season with saffron, salt&pepper and cook for about 15 minutes until rice and lentils soften and liquid is fairly reduced. Add the tomato sauce and some of the Parmagiano cheese. Cook some more until liquid is absorbed. In a different pan cook shrimps or alternatively squid or scallops or similar on a tiny bit of butter. Spoon risotto on a plate, top up with seafood of your choice, sprinkle over some Parmigiano cheese and a few pink pepper corns and meal is ready to be served.

Bon Appetit!