Scampi risotto: the recipe for a creamy candied lemon starter

He scampi risotto it’s a first course refined and creamy, also perfect for a special lunch with family or friends. A recipe made for us by Chef Michele Ghedini for the Address Book Easy Gourmetembellished with lemon confit which will be added before serving with the caper powder. The sweetness of the langoustines will go perfectly with the fresh taste of the lemon: the rice will be toasted, mixed with the White wine and flavored with the addition of shrimp cream, which will also give the risotto a nice color. Simple to make, it is a perfect dish to impress your guests for any occasion. Here’s how to make it perfect.

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How to prepare scampi risotto

Start by preparing the comic booksbrown the carrot, celery and onion in a pan, cleaning the scampis, keeping the pulp and grilling the shells in the pan, mix with the cognac, then add the cherry tomatoes, the concentrate and cover with ‘water.

Now do it scampi cream, in a frying pan, brown the shallots, garlic and a sprig of parsley, then remove the parsley and garlic, add the scampis, keep three for serving, salt, pepper and brown them. Brush with brandy then add the tomato purée.

Mix everything by adding a few spoonfuls of broth.

Toast the rice dry with salt, when it is hot deglaze with white wine and continue cooking with the stock. Meanwhile, cook the preserved langoustines.

5 minutes from the end of cooking the rice, add the scampi cream. At the end of cooking, cream with the butter and serve on the plate, arranging the cooked scampis, the caper powder and the candied lemon.

storage room

You can store the langoustine and lemon risotto in the fridge for 1-2 days hermetically sealed in an airtight container, but we advise you to consume it immediately to enjoy it at best.