Cut open the shrimp with scissors, carefully pull away the shell towards the back and cut out the intestines. Season with garlic, salt, pepper and lemon juice, put on lemongrass and fry carefully in olive oil. Sauté chanterelles and onion in olive oil, add mushrooms, salt and lightly pepper. Briefly steam the rice, deglaze with white wine and boil down. Then add some hot stock, stirring constantly, until the rice is cooked or al dente (after about 14 – 15 minutes). Remove the risotto from the heat and fold in the grated Parmesan and the rubbed thyme. Herb pesto: pound all the ingredients in a mortar to a paste-like mass and mix with olive oil. Place the risotto in the center of the plate, place the roasted lemongrass skewer on top of the risotto and top with some of the herb pesto.
Preparation Tip:
Instead of shrimp, other fish can be used.
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