Risotto with Olive Oil & Scampi

Risotto with Olive Oil & Scampi

Photo provided

Risotto with Olive Oil & Scampi

Risotto with Olive Oil & Scampi

Photo provided

For the risotto

Ingredients (Serves 4)

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 (Serves 4)

8
large prawns
2
medium carrots
2
medium zucchini
4
green asparagus spears
1/2
fennel bulb
splash(es)
lemon juice
1
tablespoon
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 (Serves 4)

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.