Gourmet Spring

share via

Cook like Alessandro Seralvo: with this recipe, your risotto with scampi and sambal oelek will turn out just as well as the Cornèrcard CEO’s.

Ingredients

320 g Carnaroli rice
12 – 16 scampi
1.2 l light vegetable stock (celery, carrot, onion)
1 shallot
60 ml dry white wine
30 g cold butter
2 tablespoons extra virgin olive oil
½ – 1 teaspoon sambal oelek
lime or lemon zest
salt, white pepper
chives

Preparation

1. Scampi
Peel the scampi and remove the intestinal vein.
Sauté quickly in a pan with a little oil for 30 – 40 seconds, season lightly with salt and set aside.

2. Risotto base
In a saucepan heat olive oil and finely chopped shallot.
Sweat gently without allowing it to brown.
Add the rice and toast for about 1 minute.
Deglaze with white wine.

3. Cooking
Cook the risotto while stirring, gradually adding hot vegetable stock.
Cooking time about 14 – 15 minutes (depending on the rice).
Add one teaspoon of sambal oelek 4 minutes before the end of cooking.
Add the scampi 2 minutes before the end.

4. Mantecatura (finishing)
Remove from the heat and add:

cold butter
a little more sambal oelek (if a slightly spicier flavour is desired)
lime zest
a few drops of lime juice – this greatly enhances the flavour of the scampi and the sambal
white pepper

Stir until the risotto becomes creamy and “all’onda”.

5. Serve
Finish with chives and a drizzle of extra virgin olive oil.