Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Risotto with Olive Oil & Scampi
A sophisticated recipe idea from top chef Heinz Beck. In his restaurant La Pergola in Rome, he expresses his love of Mediterranean cuisine.
For the risotto
| Ingredients (4 servings) | ||
|---|---|---|
| 240 | g | risotto rice, arborio or carnoli |
| 50 | ml | white wine |
| 600 | ml | veal or vegetable stock |
| 45 | g | Grana Padano, grated |
| 1 | small knob of butter | |
| olive oil, extra virgin | ||
- Toast the rice in a frying pan with a knob of butter until it becomes translucent.
- Turn up the heat, add the white wine and deglaze, letting the alcohol evaporate.
- Slowly add the veal or vegetable stock, stirring constantly.
- When the rice is "al dente", (approx. 15 mins) add the grated Grana Padano.
- Continue stirring until the rice is cooked. Add the olive oil and season with salt to taste.
For the vegetables and scampi in Pinzimonio
| Ingredients (4 servings) | ||
|---|---|---|
| 8 | large prawns | |
| 2 | medium carrots | |
| 2 | medium zucchini | |
| 4 | green asparagus spears | |
| 1/2 | fennel bulb | |
| splash(es) | lemon juice | |
| 1 | tablespoon(s) | white balsamic vinegar |
| extra virgin olive oil | ||
| pinch(es) | salt | |
- Peel and clean the prawns and remove the black intestinal strip from the back with a knife.
- Wash and peel the vegetables, cut them into long strips and add them to the scampi.
- Mix the scampi together with the vegetables, a few drops of lemon juice, white balsamic vinegar, olive oil and salt and leave to marinate for 15 minutes.
For garnishing
| Ingredients (4 servings) | ||
|---|---|---|
| handful | fresh chervil | |
| handful | edible flowers (e.g. pansies or nasturtiums) | |
- Place the risotto in the middle of the plate.
- Arrange the vegetables and the scampi "in pinzimonio" on top.
- Garnish with chervil and edible flowers.
