Shrimp and Poultry on Sweet Wood Skewer – * – Otto Koch

(*) Shrimp and poultry on sweetwood skewer with chili risotto.

Sauté the onion with the long grain rice in a saucepan with olive oil until the long grain rice is translucent. Remove the seeds from the chili peppers, chop them very finely and add them. Pour some of the white wine and the clear soup (adjust the mixture during the preparation [1]) and simmer with a wooden spoon for about fifteen to eighteen minutes, stirring frequently. Grate the Parmesan and stir into the risotto after about fifteen minutes. Finally [2] add the fresh parsley finely chopped, season with salt and freshly ground pepper to taste and fold in the butter.

In the meantime, rinse the peppers, remove the seeds and cut them into three to five cm squares.

Trim the shrimp, or rather bend them into shape, and cut the chicken breasts into large pieces on the spot. Sharpen the liquorice [3] with a sharp kitchen knife and alternate the chicken meat, red bell pepper and shrimp.

Season with salt and pepper and roast in olive oil in a frying pan. Arrange the skewers on the risotto and garnish with parsley sprigs.

[1] The risotto should be slightly runny. If it gets too thick, add more wine and/or clear soup.

[2] The long-grain rice should remain al dente and be served on the spot when ready.

[3] You can get licorice, for example, at the spice store. When frying a little bit of the licorice flavor goes on Hen

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