Ingredients Jump to Instructions ↓

  1. 1 cup Arborio rice

  2. 3 cups fish stock chicken stock or vegetable stock is fine as well - boiling

  3. 1 Garlic Clove finely diced

  4. brown onion peeled and finely diced

  5. 1 teaspoon Butter

  6. Saffron threads

  7. 2 teaspoons Olive Oil

  8. sea salt

  9. cracked Black pepper

  10. 2 teaspoons chopped chervil leaves

  11. tablespoon grated Parmesan cheese

  12. cup white wine

  13. 2 tablespoons chopped semi-dried tomatoes

  14. 4 cut in half and grilled Scampi with a touch of butter, garlic, sea salt & pepper

  15. 2 tablespoons capsicum sauce reduce the juice of

  16. 1 capsicum down to a syrup

Instructions Jump to Ingredients ↑

  1. Fry the garlic and onion in the butter and olive oil until soft.

  2. Add the rice and cook for a further minute making sure to keep stirring until all the grains are coated with the oil.

  3. Add the white wine and stir until almost evaporated (watch out for the steam).

  4. Place the saffron threads into the hot stock.

  5. Add the hot stock, ½ cup at a time, until almost absorbed, then add the next ladleful making sure to stir the whole time.

  6. Just before the rice is al dente (it should still have a bit of bite to it) add in the tomatoes.

  7. Once nearly all absorbed fold in the chervil and the Parmesan cheese, you can also add a touch more butter at this stage to give it a great shine.

  8. Spoon onto your serving plate and garnish with your hot grilled scampi and pour the sauce around.


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