Shop Now
Barilla recipes

google plus pinterest facebook twitter

Risotto with Scampi and Squash Blossoms

di Academia Barilla

Big Image
Risotto with Scampi and Squash Blossoms
36 minutes


First course

Ingredients for 4 people

1 ½ cups Arborio rice
16 squash blossoms
1 pound scampi (langoustines)
6 ¼ cups fish broth
½ onion
extra virgin olive oil as needed
1 ½ tablespoons butter
salt to taste
3 ½ tablespoons white wine

Preparation 20 minutes preparation + 16 minutes cooking
1. Heat a drizzle of olive oil in a wide saucepan and sweat the chopped onion over low heat but do not brown

2. Add the rice and sauté over medium heat for a few minutes, stirring continuously, until all of the rice is translucent and very lightly browned

3. Add white wine and allow it to evaporate

4. Cook the rice over high heat, adding a ladleful of hot broth all at once and stir occasionally so the rice does not stick

5. Remove the stamens, gently rinse, dry and cut the squash blossoms into strips and add to the rice mixture

6. Add the cleaned scampi last and cook for 15 minutes

7. Season with salt if necessary, and continue cooking, adding the remainder of the broth all at once

8. Remove from heat and stir in butter before serving