Lemon, Prawns and Scampi Risotto

Primo
Mon, 07/07/2014 - 05:57
Difficult Level
High
Cooking Time
1.5 h
Cost
High

Simple but sophisticated, this dish is perfect for a dinner party or an elegant supper.

(serves four-six people)

Ingredients

rice
350 g, preferably Vialone nano from Verona
red prawns
300 g
langoustines
300 g
celery
250 g, for stock
carrots
250 g, for stock
onions
250 g, for stock
lemons
1
white onions
1, finely chopped
garlic
1 clove, finely chopped
parsley
a handful, finely chopped
grated Parmesan cheese
a handful
salt
pepper
extra virgin olive oil

Preparation

Peel and clean the prawns and the langoustines. Cut into small pieces and place in fridge. Put the remnants of the shellfish (heads, shells, claws etc.) into a pot with roughly chopped celery, carrots and onions and cover with water. Simmer for 30 – 40 minutes to make stock. Strain and keep warm. Peel the lemon, cut peel into julienne strips and blanch.
In a frying pan, fry the onion and garlic in a little olive oil until transparent. Add the parsley, then the prawns and langoustines and the lemon peel. Cook for a few minutes. Add the rice, toss well, and add the stock a ladleful at a time until the rice is cooked al dente, stirring constantly. Take off the heat and add the Parmesan cheese and a drizzling of olive oil.
Garnish with a lemon leaf and, for special occasions, a langoustine.