Name: Scampi with risotto triangles
Cook time: 81 min
Total time: 81 min
Yield: 4
Ingredients: 24 uncooked scampi (1.2kg); 1/2 cup (125ml) olive oil; 3 teaspoon finely grated lemon rind; 1/3 cup (80ml) lemon juice; 1/2 teaspoon cracked black pepper; 2 tablespoon chopped fresh dill; 100 gram rocket, trimmed; 1/4 cup (60ml) olive oil; 1 brown onion (150g), chopped finely; 1 cup (200g) arborio rice; 1/2 cup (125ml) dry white wine; 3 cup (750ml) hot vegetable stock; 1/2 cup (40g) finely grated parmesan cheese plain flour

Ingredients

24 uncooked scampi (1.2kg)

1/2 cup (125ml) olive oil

3 teaspoon finely grated lemon rind

1/3 cup (80ml) lemon juice

1/2 teaspoon cracked black pepper

2 tablespoon chopped fresh dill

100 gram rocket, trimmed

1/4 cup (60ml) olive oil

1 brown onion (150g), chopped finely

1 cup (200g) arborio rice

1/2 cup (125ml) dry white wine

3 cup (750ml) hot vegetable stock

1/2 cup (40g) finely grated parmesan cheese plain flour

Method

1.Make the risotto triangles, coat 23cm-square slab cake pan with cooking-oil spray; line base and two sides with baking paper, extending paper 2cm above edge of pan.

2.Prepare scampi; discard heads, leaving meat in shell.

3.Combine oil, rind, juice, pepper and dill in jug. Place scampi in large bowl; pour over a third of the marinade.

4.Heat 1 tablespoon of the oil in medium saucepan; cook onion, stirring, until soft. Add rice; stir to coat with oil. Add wine; cook, stirring, until wine is absorbed. Stir in stock; cook, uncovered, stirring occasionally, about 20 minutes or until rice is just tender and liquid is absorbed. Stir in cheese; press risotto into prepared pan. Cover; refrigerate 3 hours or overnight.

5.Cut prepared risotto into four squares; cut each square into four triangles. Coat triangles in flour; shake off excess. Heat remaining oil in large saucepan; cook risotto triangles, in batches, until browned both sides and heated through. Drain on absorbent paper.

6.Cook scampi in heated large saucepan, stirring, about 3 minutes or until cooked through. Serve scampi, on rocket, with risotto triangles; drizzle with reserved marinade.

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Ingredients

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