For ➍ 240-300 g arborio rice
24 scampi
2 small zucchini
2 shallots
2 cloves of garlic
10 cl dry white wine
1.½ l chicken stock
olive oil
salt & freshly ground pepper
1-1½ tbs vadouvan (*)
Clean the scampi (remove the intestinal tract), mix them with the herbs and 1-1.½ tbs oil and put them away in a cool place.
Cut the zucchini into slices of about 1 cm thick and cut the slices again into sticks.
Bring the stock to the boil and keep it warm. We will use the stock to cook the risotto.
Heat the olive oil in a wide pot and fry the chopped shallot and garlic.
Add the rice to the pot and let it fry for a while until the grains become transparent.
Add the white wine and let it boil away. Then add a small tablespoon of stock and wait until the liquid has largely been absorbed. Then add stock again and keep repeating until the rice is done. This will take about 15 to 20 m. The rice should still be creamy, but should certainly not be cooked too flat.
Heat a large frying pan with a dash of olive oil and fry the marinated scampi over high heat.
Remove the scampi from the pan, add an extra dash of olive oil if necessary and fry the zucchini strips in the same pan, over sufficiently high heat (season them with salt and freshly ground pepper).
Add the fried scampi and zucchini to the risotto when it is done and stir everything carefully.
*or 1 ts kurkuma + 1 ts paprika powder + ½ ts chili flakes
