Modern twists on time-honoured favourites.
Risotto recipe with courgette flowers, scampi tails
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
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.