Arugula Risotto with Gorgonzola and Seafood

In the olive oil, sauté the finely chopped shallot without letting it brown. Sauté the added long grain rice until slightly translucent and extinguish with the white wine. Now, while stirring continuously, gradually pour in the hot poultry stock. The risotto rice must simmer gently for 18 minutes. Stir arugula flakes, gorgonzola and butter in cubes into the long grain rice. Remove from heat, season with salt and freshly ground pepper to taste and let rest for 5 min with the lid closed. In the meantime, roast the fish fillet on the skin side for 3 to 4 min, turn it around and fry it in the frying pan for another half a minute from the other side. Roast the shrimp tails for one minute as well. Fish and shrimp tails sprinkled with finely chopped garlic, seasoned with salt and pepper and drizzled with a few drops of juice of a lemon to the risotto form.

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