Name: Lemon, Scampi, and Licorice Risotto
Prep time: 1200 s
Cook time: 900 s
Total time: 3000 s
Yield: 1
Cuisine: Italian
Ingredients: FOR THE SAFFRON AND LEMON INFUSION; Water: 750 ml; Powdered saffron: 2 sachets; Zest of three lemons: 3; FOR THE RISOTTO; Carnaroli rice: 200 g; Extra virgin olive oil: 30 ml; Butter: 30 g; Parmesan: 50 g (finely grated); Salt: to taste; Black pepper: to taste; FOR THE SCAMPI AND FINISH; Scampi: 6 (shelled); Extra virgin olive oil; Licorice powder: 3 g; Lemon juice: to taste

Lemon, Scampi, and Licorice Risotto

21 Apr 2026

Domenico Iavarone

Chef

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Difficulty

Medium

Total Time

50MIN

Cuisine

Italian

Ingredients

FOR THE SAFFRON AND LEMON INFUSION

Water: 750 ml

Powdered saffron: 2 sachets

Zest of three lemons: 3

FOR THE RISOTTO

Carnaroli rice: 200 g

Extra virgin olive oil: 30 ml

Butter: 30 g

Parmesan: 50 g (finely grated)

Salt: to taste

Black pepper: to taste

FOR THE SCAMPI AND FINISH

Scampi: 6 (shelled)

Extra virgin olive oil

Licorice powder: 3 g

Lemon juice: to taste

This risotto from Executive Chef Domenico Iavarone of Zest Restaurant at the Grand Hotel La Favorita in Sorrento captures the flavors of the Sorrento Coast, using a saffron- and lemon-infused broth, raw scampi, and a subtle finish of licorice.

How to make Lemon, Scampi, and Licorice Risotto

01.

Prepare the Lemon and Saffron Infusion

Bring the water to a boil, then remove from the heat.
Cut the lemon zest into thin strips.
Lightly salt the zest and let sit for about 6 minutes to draw out bitterness, then rinse thoroughly under cold water.
Add the rinsed zest and saffron to the hot water and let infuse.
Keep the liquid warm throughout the cooking process.

02.

Prepare the Scampi

Shell the scampi and season lightly with salt and a drizzle of extra virgin olive oil.
Set aside at room temperature.

03.

Toast the Rice

Heat the olive oil and half of the butter in a saucepan over medium heat.
Add the rice and toast for 2 to 3 minutes, stirring, until the grains are hot and lightly translucent.

04.

Cook the Risotto

Begin adding the warm saffron and lemon infusion to the rice, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more.
Continue cooking for about 13 to 14 minutes.
Add the parmesan gradually between minutes 5 and 8, stirring to incorporate.

05.

Finish the Risotto

Remove the risotto from the heat.
Stir in the remaining butter and a small amount of lemon juice until the texture is smooth and creamy.
Season with salt and black pepper to taste.

06.

Plate and Serve

Spoon the risotto onto plates to form a base.
Arrange the raw scampi on top and finish with a light sprinkle of licorice powder.
Serve immediately.

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21 Apr 2026

The Chef

Domenico Iavarone is Executive Chef of Zest in Sorrento, known for seasonal Campanian cuisine. He earned MICHELIN Stars at Maxi and José, refining a precise, ingredient-driven style.

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