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Scampi and zucchini flower risotto

Scampi and zucchini flower risotto

By Caffé e Cucina head chef Nicola Roberti

Risotto scampi e fiori di zucca

For the fish stock
2 carrots
2 celery stalks
1 onion
1.5L cold water
1 tomato
Splash of white wine
Fish heads and bones, washed
Scampi shells
Extra virgin olive oil

Heat some extra virgin olive oil in a pan, over a high flame, and pan fry the onion, carrots, celery and tomato for about 2 minutes. Add the fish heads, bones and scampi shells and cook for 1 minute. Add a splash of white and allow to evaporate for about 90 seconds. Add the water and continue cooking for about 1 hour.

For the risotto
Fish stock
300g Carnaroli rice
400g scampi, cleaned
½ onion, chopped
20g butter
10 zucchini flowers 
½  glass white wine
Extra virgin olive oil
Salt
Fresh parsley (to serve)

Heat some olive oil over a high flame and fry the onion for about 2 minutes. Add the rice and toast for 2 minutes, then add the wine.
Gradually add the fish stock, one ladleful at a time, until the rice is almost cooked.
About 2 minutes before the rice is cooked, add the scampi, followed by the zucchini flowers. Season with salt to taste. You may wish to set aside some of the zucchini flowers and scampi heads to decorate the risotto before serving.
Reduce to a low flame, then add the butter, stirring constantly until creamy. Divide among serving plates and garnish with some chopped parsley.

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