Rice is the favorite ingredient of Davide Botta and in this recipe it is turned into a soft cream with scampi and Panettone powder.
Davide Botta, chef of the restaurant L’Artigliere in Isola della Scala (Vr), has created a first course with a delicate taste “Saffron cream of rice with marinated scampi and Loison Mandarin Panettone Powder“.
To learn more about Davide Botta click here.
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To learn how to make this recipe, you can either read the instructions below or you can watch the video in which the Chef explains how to recreate it.
- 6 servings
- 6 scampi
- Juice of 2 mandarins
- Extra-virgin olive oil
- Salt and pepper, to taste
- 2 scallions, chopped
- 200 g Vialone Nano rice (for risotto)
- 1 glass white wine
- 400 g vegetable broth
- 1 small package saffron threads
- 1 Tb butter
- 1 Tb mascarpone cheese
- Peel of 1 mandarin, minced
- For the Garnish:
- - Loison Panettone Powder with Late Mandarin from Ciaculli
- - Cucumber sprouts
Prepare the marinated scampi tails: shell the scampi, remove the entrails and head. Season the tails with salt and pepper and marinate in the mandarin juice.
Prepare the cream of rice. Sauté the scallion in a little olive oil, add the rice and pour in the white wine. Add the vegetable broth and the saffron.
Cook for 18-20 minutes, then add a knob of butter and the mascarpone. Season with salt and add enough broth to get a velvety soup.
Blend in a food processor until creamy, then put through a sieve. Finally, add the minced mandarin peel.
Pour the cream of rice into a serving dish, drain the scampi tails from their marinade and arrange on top. Dust with Loison Panettone Powder with Late Mandarin from Ciaculli and garnish with cucumber sprouts.