Rice with scampi, rosemary and lemon

A fragrant, light and tasty dish in which the acidity of the lemon combines to perfection with the sweetness of the scampi.

Difficulty: Medium

Preparation: 20 min

Cooking: 16 min

Doses: 4 people

Cost: Medium

This rice can be served either hot or cold, for lunch or dinner: the freshness of the lemon makes it suitable even for hot days.

Difficulty: Medium

Preparation: 20 min

Cooking: 16 min

Doses: 4 people

Cost: Medium

This rice can be served either hot or cold, for lunch or dinner: the freshness of the lemon makes it suitable even for hot days.

Bianco Essenziale Rice 300g

Chopped onion 1 tbsp

White wine 1/2 glass

Fish broth 1.5L

Butter 40g

Peel of two lemons

Medium-sized scampi

For the scampi sauce:

Garlic cloves 2

Datterini tomatoes 250g

Fish stock 1 ladle

Rosemary

Basil

Scampi 12

Steps

Brown the garlic in a saucepan with a drizzle of oil, add the chopped tomatoes, then the fish stock.
Season with salt, pepper, rosemary, cook for 7 minutes. Cook the scampi in the sauce you obtained for 3-4 minutes, and season with oil and basil leaves. Then remove the rosemary and blend.
Brown the onion in a saucepan, toast the rice, and add the wine until reduced.
Bring the rice to a boil with the fish stock and add the scampi sauce towards the end.
After that, mix with the butter, lemon peel, and oil until creamy.
Serve with rosemary, a bit of sauce and 2-3 raw scampi each, seasoned with oil, salt, and lemon.

Steps

Brown the garlic in a saucepan with a drizzle of oil, add the chopped tomatoes, then the fish stock.
Season with salt, pepper, rosemary, cook for 7 minutes. Cook the scampi in the sauce you obtained for 3-4 minutes, and season with oil and basil leaves. Then remove the rosemary and blend.
Brown the onion in a saucepan, toast the rice, and add the wine until reduced.
Bring the rice to a boil with the fish stock and add the scampi sauce towards the end.
After that, mix with the butter, lemon peel, and oil until creamy.
Serve with rosemary, a bit of sauce and 2-3 raw scampi each, seasoned with oil, salt, and lemon.

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