Sprinkle Frutti di Mare with juice of one lemon. Peel the shell off the crab tails except for the tail end, score the backs lengthwise with a sharp kitchen knife and remove the intestines. Rinse and drain crab tails. Peel and finely dice onion and garlic.
Heat two tablespoons of oil in a saucepan, sauté onion and garlic cubes, add long grain rice and stir until translucent. Extinguish with a little fish stock and vermouth. Boil all the liquid.
Add tomatoes, remaining stock and vegetable soup and simmer on low heat for about 10 minutes. Stir in Frutti di Mare and cook for another 10 min, stirring occasionally.
Heat remaining oil in a frying pan and roast crab tails in it for about 2 min. on each side. Grate Parmesan cheese. Mix butter in small flakes with Parmesan and parsley into risotto, season with salt and season with pepper.
Divide risotto evenly among plates, place two crab tails on top of each and serve decorated with herbs as you like.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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