When it comes to risotto, the only thing more important than loving stirring is loving enjoyment. √úBy the way, this versatile rice dish comes from northern Italy. Perhaps that's where it gets its lightness from, making it the perfect dish for hot summer evenings.
Recipe for 2 people
Preparation time: 40 minutes
Ingredients:
2 tbsp olive oil
1 shallot
4 cloves garlic
½ organic lemon, zest and juice
160 g risotto rice
120 ml white wine
360 ml vegetable or fish stock
80 g butter
40 g Parmesan
60 g 'White Chocolate' chocolate block
20 g 'Fine Cocoa Nibs'
6 scampi
1sprig of rosemary
Also some dark fine cocoa chocolate 'Rausch Plantagen Peru 60 %' to decorate the scampi
Preparation:
- Cut the shallot into small cubes and finely chop two of the garlic cloves.
- Heat the olive oil in a small pan and sauté the shallot and garlic in it. Be careful not to let the oil get too hot, otherwise it will turn bitter.
- Add the rice and sweat until translucent. Deglaze immediately with the white wine and reduce for 3 minutes.
- Then pour in the stock and simmer over a medium heat for approx. 20 minutes, stirring frequently.
- While the risotto rice is steaming, sauté the prawns with the garlic and rosemary and season with salt and pepper.
- Add the butter, lemon zest, lemon juice, Parmesan and chopped white chocolate to the cooked rice and stir well.
- When everything has dissolved, season the risotto to taste and divide between two warmed plates.
- Heat the dark cocoa chocolate briefly in a bain-marie until it becomes liquid. Dip the tails of the fried scampi into the dark chocolate. Place the scampi on the risotto, sprinkle with the cocoa nibs and serve.
