Ingredients

• 350 g Carnaroli rice
• 200 g cow's goat
• 50 g butter
• 12 pcs prawns
• 1 pc shallot
• 1 pc untreated orange
• 1 pc untreated grapefruit
• 1 pc untreated lime
• extra virgin olive oil
• brandy
• pepper
• salt

For the recipe for risotto with scampi and citrus fruits, clean the prawns: remove the heads and keep them aside; shell the tails, cover them with plastic wrap and place them in the refrigerator. Finely chop or whisk half of the citrus peel. Cut the rest into strips.
Work the goat cheese with a drizzle of pepper oil and salt. Put it to rest in the fridge. Chop the shallot and brown it in a saucepan with a little oil; then add the prawn heads, roast them over high heat for 5-8 minutes, then blend with 1/2 glass of brandy; add 1 liter of water to the prawns, the chopped citrus peels and raise the heat.
Simmer this broth for 30 minutes: it will have to be reduced by a third. Remove the prawn heads with a slotted spoon; bring the broth back to a boil. Throw in the rice and cook over medium heat for 16-18 minutes (if necessary, add water at 100 ° C, using a kettle). 5 minutes from the end of cooking, add the prawn tails. Finally, stir the risotto with 50 g of frozen butter. Serve with citrus strips, adding a spoonful of goat cheese to each dish. If you wish, you can complete with just blanched prawns.