Risotto with Shrimps

Peel the shallots and chop them finely. Remove the roots and the green end from the leek. Score the leek lengthwise, rinse and cut into fine rings.

Melt the butter in a casserole and sauté the shallots and leeks in it. Season with salt, pepper and thyme leaves.

Sprinkle the long-grain rice on top and stir until translucent. Pour in a third of the lobster stock and simmer over medium heat until the liquid has been absorbed by the long grain rice.

Add a tiny bit of stock, stirring, and continue in this manner until the long grain rice is tender but still has bite. Remove the peel from the garlic and fry in the oil until golden brown. Remove and roast the shrimp in the garlic oil for a few min. Extinguish with cognac and mix into the risotto on the spot. Serve sprinkled with finely chopped chives.

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