Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto recipe with courgette flowers, scampi tails


43

What you need

  • [   ] 350 g Vialone Nano rice
  • [   ] ½ onion finely chopped
  • [   ] 8 tbsp. extra virgin olive oil
  • [   ] 40 g butter
  • [   ] 1 l hot fish stock
  • [   ] 1 whole courgette
  • [   ] 1 finely diced courgette
  • [   ] ½ glass dry white wine
  • [   ] 1 tbsp. parmigiano-reggiano Parmesean
  • [   ] grated
  • [   ] 20 courgette flowers washed and with the pistils removed
  • [   ] 12 scampi tails
  • [   ] 28 g caviar
  • [   ] 1 clove garlic
  • [   ] a few basil leaves

Proposed by: Pierre Shaedelin


25'
4
Easy

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How to prepare:

Risotto recipe with courgette flowers, scampi tails: sauté the onion and half the butter and 2 tbsp olive oil in a copper frying pan. Add the risotto and stir to coat.

 

Add the stock a little at a time stirring continuously.In a separate frying pan sauté the chopped courgettes in 2 tbsp olive oil, together with the garlic, basil, salt and pepper.

 

Cut the courgette flowers into strips, reserving 4 for the final garnish. Boil the remaining courgette in water, when cooked liqiudise with 2 tbsp oil, salt and pepper.When the risotto is half cooked add the courgette flowers, the diced courgette and the courgette puree and adjust the seasoning.

 

In a frying pan cook the scampi tails for 2 minutes in the remaining oil. Remove the risotto from the heat and stir through the remaining butter and Parmesan cheese.

 

Divide between 4 warmed serving dishes, garnish with the scampi tails, the whole courgette flowers and caviar.

 
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VIALONE NANO