Serves4
Ingredients
Risotto
240g rice
50ml white wine
600ml veal stock, or vegetable stock
45g grana padano cheese, grated
1 knobbutter
Extra virgin olive oil
Salt
Vegetables and Scampi “in pinzimonio”
8 Scampi
2 Carrots
2 Zucchini
4Green asparagus
½Fennel
Lemon juice
White balsamic vinegar
Extra virgin olive oil
Salt
Garnish
Chervil
Edible flowers
Method
Risotto
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.
Serving
Place the risotto at the center of the plate and garnish it with vegetables and scampi “in pinzimonio”, chervil and edible flowers.