Risotto With Scampi, Licorice And Beef Tendons

Risotto With Scampi, Licorice And Beef Tendons

Risotto With Scampi, Licorice And Beef Tendons

Scampi rice recipe: gourmet Italian recipe by Enoteca Pinchiorri for a delicious seafood risotto by chefs Italo Bassi and Riccardo Monco

April 1, 2012

Cuisine

serves for

2

total time

0 HR 50 MIN

ingredients

Beef Tendon
120 g
carrot
30 g
Celery
30 g
Onion
30 g, red
Garlic
2 cloves
Capers
20 g, de-salted
Parsley
2 bunches
Rosemary
2 branches
Red wine vinegar
250 ml
salt
15 g
White pepper
1 g
Extra-virgin olive oil
20 g
Onion
500 g
bay
2 leaves
White wine
1 l
White vinegar
1 l
butter
750 g
Olive oil
15 g
Rice
120 g
Scallion
40 g
butter
50 g
White wine
25 g
chicken broth
1,5 l
bisque
400 g
veal gravy
50 g
Scampi
4 tails
garlic infused oil
5 g
Chili pepper
1 g, dried
Extra-virgin olive oil
10 g
Thyme
3 g leaves
Licorice
0,4 g, powdered
salt
To taste
Pepper
To taste

Preparation

Beef Tendons
Remove the excess fat from the tendons and cut into large pieces.
Add the chopped celery, carrots and onions.
Add garlic, parsley, rosemary and capers, then garnish with salt and pepper.
Add vinegar and oil and stir.
Let marinate, vacuum packed for at least 3 days.
Then drain and dice the mixture, making sure to keep a bit of the marinade.

Sour Butter
Julienne cut the onion, sauté in olive oil with the bay leaves in a pot.
Add the wine and the vinegar, and cook over medium heat until the liquid has evaporated.
Then, away from the heat, add the room-temperature butter.
Pass through a strainer and let cool.
Then cut the sour butter into cubes and it will be ready for the risotto.
In a buttered pot, toast the rice and scallion.
Add the white wine and let evaporate.
Remove the vein from the scampi tails, cut them into two even pieces and sauté in a hot pan, adding the bisque and the veal gravy with a pinch of the chili pepper, the garlic oil.
Add the thyme leaves and stir in a bit of butter.
Set aside.

Risotto
Begin cooking the rice, adding the hot broth a bit at atime.
When the risotto is almost ready, add the beef tendons.
When done, remove from the fire and begin stirring in the butter, the sour butter and parmigiano cheese.
Garnish with olive oil and pepper.
Then dish the risotto onto plates.
Top with the warm scampi tails, the sauce, the powdered licorice, the thyme leaves and a drizzle of extra virgin olive oil.

Enoteca Pinchiorri: FDL's gourmet experience

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