For the recipe of risi e bisi, scampi and lemon, shell the peas gradually collecting them in a basin with cold water; keep the pods aside. Shell the scampi and prepare the broth: cut the celery, carrot and 1/2 shallot in half; brown them in a large saucepan in a veil of extra virgin olive oil; after 5 minutes add the pods and fry for 5 minutes; then add 1 liter of water and the shrimp shells; cook over very moderate heat for 20 minutes, making sure that it never boils. Eliminate the shells; coarsely blend the broth and vegetables and finally strain the broth with a sieve. Toast the rice in a saucepan with a little oil for a couple of minutes, add 1/2 chopped shallots and add 1/2 glass of white wine; when the wine has evaporated, cook the rice for 12-13 minutes, wetting it from time to time with a ladle of broth; then add the peas and a pinch of coarse salt and finish cooking in another 3-4 minutes. At the end add a few leaves of thyme, a spray of gin and the juice obtained by squeezing the heads of the prawns directly into the risotto. Complete it with the tails of the prawns, in chunks or whole, grated lemon rind and serve.
For the recipe of panissa ischium with lemon and parsley mayonnaise, cook the chickpea flour with 250 g of water and a nice pinch of salt for 18-20 minutes, stirring with a whisk. Spread the mixture between 2 sheets of baking paper, greased with a little olive oil, obtaining a sheet 5 mm thick (panissa). Let it cool and firm. Cut out about 20 discs (ø 4 cm)
and fry them for a couple of minutes in abundant peanut oil, until they begin to brown. Drain on kitchen paper. Blend 5-6 parsley leaves with 20 g of water and mix everything
to 100 g of mayonnaise. Mix another 100 g of mayonnaise with 1 tablespoon of lemon juice and a little grated rind. Salt the panisse with flaked salt and accompany with mayonnaise flavored with parsley and lemon.