Risotto with Cream of Scampi, Burrata and Lemon

A first course with refined and elegant flavors, capable of blending the freshness of the sea with the sweet creaminess of burrata. This risotto, with its enveloping aromas and distinctive flavors, offers a true Mediterranean experience, elegant and classy. It is a creative and modern reinterpretation of a great classic, risotto with burrata, which will win you over with its simplicity and refinement. A first course with delicate tones and a fresh aroma, where the natural sweetness of the scampi is combined with the softness of the burrata, for a well-balanced organoleptic result, enhanced by the citrus note of lemon. Those who like to experiment can also replace lemon with orange or bergamot, creating equally pleasant variations. The combination of burrata, lemon, and langoustines might seem unusual, but it's absolutely delicious. In fact, at one time, certain gastronomic rules "forbade" combinations such as fish and cheese, considered a gamble, even without any historical basis justifying such a prohibition. Both of these ingredients, appreciated individually, together aroused perplexity, so much so that some considered them a "bickering of flavors". According to some, in fact, the strong flavor of the cheese risked covering the delicacy of the fish. However, this theory is easily debunked: there are delicate cheeses, such as primo sale, ricotta and burrata, which caress and embrace the taste of fish; while there are tastier fish, such as sardines, which go perfectly with more intense cheeses, creating a sea-mountain contrast appreciated even by the most demanding palates. Now let's see what we need to make our Risotto with Cream of Scampi, Burrata and Lemon. Ingredients 320 grams of rice for Carnaroli risotto 800 grams of scampi 3 tablespoons of fresh cream 1 small clove of garlic 1 spring onion lemon juice 1 burrata salt freshly ground black pepper extra virgin olive oil parsley For the fish stock disguise the head and the carapace 1 small glass of cognac 1 liter of water 1 spring onion garlic parsley a bunch tomato paste peppercorns salt Ingredients for the burrata sauce 1 buffalo burrata of 300 grams 2 tablespoons of fresh cream extra virgin olive oil salt Pepper 1 teaspoon of rice starch Preparation Remove the carapace from the scampi, remove the intestines and wash them under running water. With the head and carapace we prepare a fish stock: in a saucepan we heat a drizzle of extra virgin olive oil with the sliced spring onion and the peeled and crushed garlic, brown over high heat, then add the scampi scraps and deglaze with cognac. Add parsley, water, a pinch of salt, a few peppercorns and two tablespoons of tomato paste. Cook over medium-low heat for about 30 minutes.Now, let's move on to the scampi cream: heat a drizzle of oil in a pan with a clove of garlic to flavor. When the garlic is golden, remove it and add the scampi, cooking them for a minute on each side. Deglaze with the juice of a lemon, then transfer the scampi to the mixer, adding the cream and a ladle of fish stock, and blend until smooth. Now let's prepare the burrata cream: in the mixer add the burrata, liquid cream, a drizzle of extra virgin olive oil, a teaspoon of rice starch, salt and pepper, and blend until you get a velvety cream. Divide this cream into two parts: 1/3 we will use it for creaming, while the remaining part will be used to decorate the dish. For the risotto, fry the finely chopped spring onion, add the rice and toast it. Cook by adding the fish stock a little at a time. When cooked, add the scampi cream, burrata cream, grated lemon zest and chopped fresh parsley. Plate the risotto, completing with the burrata cream as a decoration.