Recipe Risotto, scampi and cherries – Italian Cuisine

Recipe Risotto, scampi and cherries


  • 350 g Carnaroli rice
  • 20 pcs cherries
  • 12 pcs scampi
  • Grated Dop Parmesan Cheese
  • vegetable broth
  • lime
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of risotto, scampi and cherries, shell the scampi and remove the dark bowel. Cut the cherries in half and peanut them. Toast the rice dry in a saucepan for a couple of minutes; blend with half a glass of white wine, let it cook for 1-2 minutes, then bring the rice to cook in 12-14 minutes, wetting it from time to time with a ladle of vegetable broth. Stir the rice with 4 tablespoons of grated Parmesan and 1 tablespoon of olive oil, stirring for 1 minute. Heat 2 tablespoons of oil in a pan and brown the prawns for 1 minute, adjusting with salt. Spread the risotto on the plates, place the scampi and cherries on top, complete with grated lime zest, freshly ground pepper, lemon balm leaves to taste and serve.

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