A risotto recipe to remember – creamy, savory, harmonious, and special – this recipe created by Chef Gennaro Russo of the restaurant La Sponda at the Hotel Sirenuse in Positano uses the prized Porcini mushroom and a mix of lightly cooked scampi and raw scampi tartare for a refined dish worthy of the most elegant of meals.
Ingredients for four people:
For the risotto recipe, Begin by peeling the scampi keeping the heads, then clean the porcini mushrooms by removing the first skin and wash them in cold water gently and quickly. Let them dry, then cut off the ends to be used for the broth and keep the full heart aside to brown it later.
For the broth, toast the langoustine heads with a drizzle of oil and once composted add the mushroom ends. Allow to wilt well over medium heat and then add ice to cover or cold water.
As soon as it comes to a boil, skim, if necessary, and add the onions, celery, carrots, and auburn tomatoes. Allow to simmer for about 2 hours.
Once the broth is ready, strain through a chinoise strainer, infuse the basil and keep warm.
Then proceed with toasting the rice over low heat and without fat until the rice is very hot to the touch and cannot be taken with bare hands.
Add oil to the broth kept warm by adding a little at a time until the rice is cooked after about 10/15 minutes, cream with cold butter and Parmesan cheese, in the meantime brown the porcini mushrooms in a non-stick pan and in the same pan brown the scampi, after removing the mushrooms. Once the scampi have been removed, wet with broth and reduce until a thick sauce is obtained.
For the raw scampi, simply make a tartare and season with oil, salt, pepper and thyme.
To serve this risotto recipe, place the hot risotto porcini and scampi on a flat plate, add the cooked scampi, then the raw scampi, the porcini mushrooms and the sauce obtained previously.