Recipe Tip: Risotto with Olive Oil & Scampi - Falstaff
Top Recipe for 4 Persons by Heinz Beck. All ingredients and tips for getting it right. A sophisticated recipe idea from top chef Heinz Beck. In his restaurant La Pergola in Rome, he expresses his love of Mediterranean cuisine.
- 240 grisotto rice, arborio or carnoli
- 50 mlwhite wine
- 600 mlveal or vegetable stock
- 45 gGrana Padano, grated
- 1small knob of butter
- olive oil, extra virgin
- 8large prawns
- 2medium carrots
- 2medium zucchini
- 4green asparagus spears
- ½fennel bulb
- splash(es)lemon juice
- 1 tablespoonwhite balsamic vinegar
- extra virgin olive oil
- handfulfresh chervil
- handfuledible flowers (e.g. pansies or nasturtiums)
Step 1Toast the rice in a frying pan with a knob of butter until it becomes translucent.
Step 2Turn up the heat, add the white wine and deglaze, letting the alcohol evaporate.
Step 3Slowly add the veal or vegetable stock, stirring constantly.
Step 4When the rice is "al dente", (approx. 15 mins) add the grated Grana Padano.
Step 5Continue stirring until the rice is cooked. Add the olive oil and season with salt to taste.
Step 6Peel and clean the prawns and remove the black intestinal strip from the back with a knife.
Step 7Wash and peel the vegetables, cut them into long strips and add them to the scampi.
Step 8Mix 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.
Step 9Place the risotto in the middle of the plate.
Step 10Arrange the vegetables and the scampi "in pinzimonio" on top.
Step 11Garnish with chervil and edible flowers.