Recipe Tip: Risotto with Olive Oil & Scampi - Falstaff

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.



    1. Step 1

      Toast the rice in a frying pan with a knob of butter until it becomes translucent.
    2. Step 2

      Turn up the heat, add the white wine and deglaze, letting the alcohol evaporate.
    3. Step 3

      Slowly add the veal or vegetable stock, stirring constantly.
    4. Step 4

      When the rice is "al dente", (approx. 15 mins) add the grated Grana Padano.
    5. Step 5

      Continue stirring until the rice is cooked. Add the olive oil and season with salt to taste.
    6. Step 6

      Peel and clean the prawns and remove the black intestinal strip from the back with a knife.
    7. Step 7

      Wash and peel the vegetables, cut them into long strips and add them to the scampi.
    8. Step 8

      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.
    9. Step 9

      Place the risotto in the middle of the plate.
    10. Step 10

      Arrange the vegetables and the scampi "in pinzimonio" on top.
    11. Step 11

      Garnish with chervil and edible flowers.