Risotto with Blueberries and Scampi

Is a refined and elegant proposal, perfect for those looking for a first course with an original and elegant flavor. This delicious reinterpretation of the classic rose risotto stands out thanks to the Damask rose petals, which give the dish a unique floral aroma. Ideal for festive lunches and dinners, it is the right choice for those who want to amaze with class and a touch of originality. Preparing this risotto is simple: melt a knob of butter in a saucepan, toast the rice, deglaze it with white wine and proceed as for a classic risotto, using meat or vegetable broth. The great advantage of this preparation is that, with just a few gestures, it allows you to bring a refined dish to the table, perfect for surprising your guests. This dish gives pleasant taste sensations, combining sweetness and refinement. The iridescent shade of red, pink and violet of blueberries, together with the delicate flavor of scampi, creates a perfect harmony, capable of conquering even the most demanding palates. The langoustines add an extra touch of elegance: their soft and sweet white meats go wonderfully with the floral notes of rose petals and the acidity of blueberries. The result is an explosion of taste, an encounter between flavors that enchants and surprises. Now let's see what you need to make our Risotto with Blueberries and Scampi. Ingredients 1 pack of Blueberry and Risotto a knob of butter 1/2 glass dry white wine fish stock 1/2 lemon 1 clove of garlic 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 Steps Remove the carapace from the langoustines, remove the intestines and rinse them under running water. With the heads and carapaces we prepare a fish stock: in a saucepan heat a drizzle of extra virgin olive oil, add the sliced spring onion and the peeled and crushed garlic, browning them over high heat. Add the scampi scraps and blend with the 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. In a pan, heat a drizzle of oil 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 and set aside. In a saucepan, melt a knob of butter, add the Blueberry and Risotto Mix and toast for a couple of minutes. Deglaze with white wine and cover with the fish stock. Cook, stirring occasionally: it will take about 16 minutes. At the end of cooking, turn off the heat and plate the risotto, placing the scampi on top.