Mandarin Risotto with Scampi Carpaccio

A dish with heady citrus aromas, perfect to propose to a loved one for a romantic dinner: Tangerine risotto with scampi carpaccio by the 3-Michelin-starred chef Heinz Beck of Rome’s La Pergola restaurant.

Ingredients for 4 people

Scampi: 12
Carrot: 1
Celery stalk: 1
Small onion: 1
cherry tomatoes: 10
Mandarins: 1 Kg
Risotto rice: 280 g
Butter: 30 g
White wine: 80 ml
Edible flowers: to taste
Mint leaves: to taste

Procedimento per risotto

For the scampi carpaccio

Peel the scampi, cut them in half and remove the dorsal thread. Place three in a food bag and beat until a carpaccio is obtained.

For the scampi base

Thoroughly clean the scampi shells and cut the vegetables into small pieces. Sauté the vegetables in extra virgin olive oil and then drain the oil. Add the scampi shells and herbs and bring to a boil. Simmer for 30 minutes and then strain.

For the risotto

Squeeze the mandarins and heat 500 ml of juice together with 400 ml of scampi stock. Brown the rice in a pan with the butter. Add the white wine and cook slowly, stirring occasionally; add the shellfish stock and mandarin juice until cooked through.


Spread the risotto on a plate and top with the scampi carpaccio; garnish with the edible flowers and mint leaves.

Heinz Beck

La Pergola

Mandarin Risotto with Scampi Carpaccio

Cucine d'Italia consiglia