Risotto with Scampi Sauce

Risotto with Scampi Sauce

Raoul Reperi
2 servings
Prep Time: 
8 min
Total Time: 
14 min

Do it by yourself


2 cups rice (Raoul’ suggestion: Riso carnaroli - Acquerello)
1 prawn
½ shallot
1 pinch mint
Brown sugar
1 lime
100 ml white wine
Black cardamoms
2 tablespoon parmesan cheese (Raoul’ suggestion: Italian cheese Parmigiano Reggiano)
40ml Rum
2 cups hot water
1 cup ice
Extra virgin olive oil

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How you make it

  1. Take some of the black cardamom seeds and crush, put into saucepan and turn on the heat
  2. Add extra virgin olive oil and chopped shallots to the saucepan
  3. Pour the rice into the saucepan and stir
  4. When warm, add the white wine and wait until all of the wine has been absorbed, then add some hot water until the rice is covered, add a pinch of salt and two cups of the scampi sauce
  5. Leave risotto to cook for 15 minutes, occasionally stirring
  6. Whilst the risotto is cooking, begin the mojito. Cut the lime and mix with the fresh mint, three tablespoons of brown sugar, 40ml rum, crushed ice and half a glass of water. Gently press the mixture to release the lime juices
  7. Pour the mixture into a spray container
  8. Stir some parmesan into the risotto and season with salt
  9. Dish up the risotto and lightly spray your mojito breeze over it, garnish with a prawn and finish to your taste