Photo: giallozafferano.it

Presentation

First course based on Carnaroli rice, asparagus, scampi, salt and extra virgin olive oil with a broth prepared with scampi scraps, carrot, celery, onion, white wine, extra virgin olive oil and salt.

Ingredients

Serves 4

320 g (11.3 oz) Carnaroli rice

400 g (14.1 oz) asparagus

800 g (28.2 oz) fresh langoustines (scampi)

Fine salt, to taste

10 g (0.35 oz) extra-virgin olive oil

For the Scampi Stock

Scampi shells and heads (from the scampi used in the recipe)

1 medium carrot (about 100 g / 3.5 oz)

1 celery stalk

1 white onion

50 g (1.8 oz) white wine

Extra-virgin olive oil, to taste

Fine salt, to taste

1500 g (50.7 fl oz) water

Method

Detach the head from the body of the scampi and keep it aside

Open the tail with the help of scissors and remove the meat of the langoustin, keeping the tail aside with the head.

Eliminate the intestine

For the stock, cut the vegetables into irregular pieces

Heat a pot very well over high heat

Pour a drizzle of oil and add the shells and vegetables.

Brown over high heat for about 5 minutes.

When the carapaces have taken on a bright and bright color, blend with white wine and let it evaporate, then add the water to cover and let it go for about 10 minutes.

Once finished, filter the stock with a fine mesh sieve into another saucepan and keep it on the stove over low heat: it will be used for cooking the risotto.

Cut the scampi into pieces of about 1 cm.

Brown them for a few moments in a non-stick pan over high heat and then set aside.

Clean the asparagus, remove the hard part of the trunk and peel the rest of the stem leaving the top intact

Cut into slices of about 2 mm and divide the tips in half.

Brown the asparagus with a drizzle of oil in a high-sided pan that you will use to cook the rice.

Remove them from the pan and set aside.

Leaving the heat medium, pour in the rice and toast it for a few moments

Deglaze with a ladle of stock.

Proceed with cooking always using the stock to wet the rice and after about 5 minutes add the asparagus (keeping some aside for the decoration of the dish).

Add salt and pepper and continue cooking until the rice is ready.

At this point, turn off the heat, add the scampi (leaving some aside for the decoration of the dish) and stir in the oil.

If necessary for creaming you can add some stock.

Season with salt and pepper

Decorate the dish with asparagus and scampi that you have kept aside and a grind of pepper.

Serve hot

Allergens

Asparagus: possible reactivity in case of birch allergy

Carrot: possible individual intolerance and cross-reactivity in case of allergy to pollen of Artemisia, Graminaceae, Composite, Birch

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Extra virgin olive oil: unusual allergy; intolerance not described

Rice: (allergy very common in the Far East, almost unknown in Italy and Europe). Possible cross-reaction in case of grass sensitivity

Scampi: fish products included among the allergens in EU Regulation 1169/2011

Celery: included among the allergens in EU Regulation 1169/2011

Wine: presence of sulphites included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

Wine that can be used in the recipe even if intended for children as the alcohol evaporates during cooking but the aroma remains

The ingredients of the dish bring the following benefits:

Asparagus: rich in carotenoids that support the immune system, also suitable for nephropathics, useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Carrots: rich in vitamins (B1, B2, C, PP, E, D), carotenoids, minerals and active ingredients that support the functionality of the immune system and ophthalmic, diuretic and healing functions and act to protect the cardiovascular system. Also suitable for nephropathic patients and useful for liver function for the contribution of vitamins, mineral salts and antioxidants

Onion: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathic patients.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Rice: due to its modest protein content, it is suitable for nephropathic and phenylketonuric patients; since it is an antiuric food, it is recommended in case of gout and hyperuricemia.

Scampi: it provides fats consisting of polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), important for heart and brain health; it provides zinc and selenium, elements that promote the proper functioning of the immune system and liver.

Celery: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system and useful for the functioning of the liver for the supply of vitamins, minerals and antioxidants

White wine: (moderate consumption) counteracts bad cholesterol and raises the levels of good cholesterol, reducing the risk of heart attack and stroke and has a purifying and detoxifying activity favorable to the proper functioning of the liver

Safety / Intended use

Product also intended for subjects with:

• Mucositis (Inflammation and lesions of the oral cavity) only well cooked
• Xerostomia (dry mouth) if well cooked
• Dysphagia (only if in pieces of uniform size and consistency)