Risotto with scampi and lemon and saffron cream is a first course full of Mediterranean flavors and aromas. The sweetness of the scampi combines with the intense aroma of saffron and the freshness of lemon juice, which gives a touch of acidity and vivacity to the cream. The combination of these flavors becomes a culinary experience not to be missed.
If you’re looking for an original and tasty dish, this recipe is the one for you!
Ingredients for 4 servings:
- 500 g of fresh or frozen scampi
- 320 g of Carnaroli rice
- 25 g of butter
For the bisque:
- celery, carrot, garlic, cherry tomatoes
For the cream:
- half a glass of water
- 100 ml of Limmi lemon juice
- a pinch of salt
- one or two sachets of saffron powder
- cornstarch to taste.
Preparation
Start by cleaning the shellfish, separating the head from the tail. Then, gently extract the pulp from the tail. Keep both the pulp and the carapaces (shells), which will be used for the bisque.
After having washed the heads and shells with cold running water, take a saucepan, add a drizzle of extra virgin olive oil and let the shells toast, adding the coarsely chopped vegetables after a few minutes.
Cover with plenty of cold water and ice, salt lightly and cook for about 1 hour, removing any foam that may form during boiling from the surface.
In the meantime, start preparing the lemon and saffron cream: bring the water to a boil, dissolve a pinch of salt in it, turn off the heat, and add the saffron. Add the lemon juice and cornstarch, little by little, dissolved in a little cold water, until the mixture has a creamy consistency.
If it doesn’t thicken, heat it again briefly on a low flame, but never bring it to a full boil.
Once ready, put the cream in a pastry bag or dispenser with a spout for sauces, and let it cool in the fridge.
20 minutes before serving, start cooking the rice, toasting it dry in a pan for a few minutes, until very hot to the touch.
Wet the rice with the shellfish broth: you can filter it in advance or directly from the pot, with the help of a strainer. Season with salt and continue wetting as it absorbs the broth.
When the risotto is almost cooked, remove from the heat a few minutes in advance and add the scampi pulp, cooking for just a few minutes to keep it soft. Add the butter.
Stir for a few minutes off the heat and serve the creamy risotto while still hot.
And now, the final touch: on each plate, create a design with the lemon and saffron cream, such as a spiral.
Your fresh and fragrant risotto is served!
As a perfect match, we recommend a refreshing lemon sorbet at the end of the meal!
