Austrian Shrimp Risotto with Fermented Dough

Method

1. Preheat oven to 220°C (425°F).
2. In a large bowl, combine sourdough starter, flour, salt, yeast, and warm water. Knead for 10 minutes until smooth. Let rise for 1 hour until doubled in size.
3. Heat broth in a saucepan and keep warm.
4. Sauté onion and garlic in butter and oil until translucent.
5. Add Arborio rice and toast for 2 minutes.
6. Pour in white wine and stir until absorbed.
7. Add broth gradually, stirring constantly until rice is creamy.
8. Add shrimp and cook until pink and curled.
9. Mix in Parmesan cheese and season with salt and pepper.
10. Shape the fermented dough into rounds and bake for 15-20 minutes until golden brown.
11. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.