Creamy Gorgonzola Risotto with Marinated Scampi
Ingredients
- 100 g Gorgonzola Dolce Gran Riserva Leonardi IGOR
- 240 g rice (Carnaroli, Arborio, or Rosa Marchetti)
- 30 g butter
- 10-12 scampi
- 2 limes
- Apple cider vinegar to taste
- Extra virgin olive oil to taste
- Salt to taste
- Meat fond to taste (optional)
Preparation
Begin by cleaning the scampi, removing the head, shell, and intestine. Add a few salt flakes, a drizzle of oil, the zest of 1 lime, and its juice. Mix quickly with a spoon and let marinate in the fridge for at least 30 minutes.
Toast the rice in a pan until it becomes shiny and smells of cereal, then add a pinch of salt. Start adding lightly salted water little by little and cook the risotto until done, about 13 minutes.
Stir in the Gorgonzola Dolce Gran Riserva Leonardi IGOR, cold butter, and a drop of apple cider vinegar. Let the risotto rest for a couple of minutes before serving.
Finish the risotto with the marinated scampi, a bit more lime zest for a fresh and fragrant note, some calamint, and for an extra unique boost, a dash of meat fond.
Tips
I always keep some meat fond in the freezer; when needed, defrost it, heat it, and thicken with a knob of butter before serving the sauce.
