Summary

Ingredients

• 1 garlic
• 20 g butter
• 250 g rice (risotto rice - Carnaroli)
• 1 sprig thyme
• 3 threads saffron
• 500 ml poultry stock
• 6 cl wine, white, dry
• 60 g butter, ice cold
• 1 tablespoon parmesan, freshly grated
• 1 radicchio, small
• Oil (olive oil)
• Salt and pepper, salt
• 8 scampi (possibly more)

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Instructions

1. Rub the pot with the clove of garlic, sauté the shallots in the butter until translucent, add the rice and stir until it is evenly glossy. Pour in some broth and reduce, stirring occasionally, gradually pour in the rest of the broth and wine and cook over a mild heat for approx. 20 minutes while stirring.
2. Cut the radicchio into fine strips. Fry the scampi in olive oil or grill them with salt if desired.
3. Mix the ice-cold butter and parmesan into the rice, season with salt and pepper and fold in the radicchio before serving. Serve with the scampi.