Serves 4




240g rice

50ml white wine

600ml veal stock, or vegetable stock

45g grana padano cheese, grated

1 knob butter

Extra virgin olive oil



Vegetables and Scampi “in pinzimonio”

8 Scampi

2 Carrots

2 Zucchini

4 Green asparagus

½ Fennel

Lemon juice

White balsamic vinegar

Extra virgin olive oil





Edible flowers




Toast the rice until translucent in a frying-pan with a knob of butter. Pour on the white wine and let it evaporate. Add the hot stock slowly, stirring continuously. When the rice is ‘al dente’, toss with grated Grana Padano cheese. Stir until cooked, adding extra virgin olive oil and salt, if needed.


Vegetables and scampi "in pinzimonio"

Shell, clean and devein the scampi. Wash and peel the vegetables. Cut them into long strips. Marinate the scampi together with the vegetables in some drops of lemon juice, the white balsamic vinegar, extra virgin olive oil and salt for 15 minutes.



Place the risotto at the center of the plate and garnish it with vegetables and scampi "in pinzimonio", chervil and edible flowers.


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