Lemon, Scampi, and Licorice Risotto
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.
