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.
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.
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