Risotto caprese with basil marinated scampi | Vito Mollica

Ingredients for 4 people

• For the tomato water
• 100 g of basil
• 100 g ripe datterini tomatoes
• Garlic
   

Procedure

Cut tomatoes into cubes and marinate with garlic and basil for about 24 hours. Discard the garlic and basil, blend and strain through a fine-mesh strainer.
 

For the buffalo mozzarella water

• 50 g buffalo mozzarella cheese
• 200 ml buffalo mozzarella water
   

Procedure

Blend 50 g buffalo mozzarella with its whey, strain through a fine-mesh strainer.
 

For the scampi

• 8 fresh scampi
• 10 ml basil oil
   

Procedure

Remove the carapace and marinate the langoustine flesh with basil oil and basil leaves.
 

For the bisque

Make a classic shellfish bisque and reduce to a thick consistency. Strain through a fine-mesh strainer and refrigerate.
 

For the basil and tomato flavored oils

Blend separately first basil, then tomato with seed oil in bimby at 60° C for 11 minutes. Strain through a fine-mesh strainer and allow the mixture to separate, trying to remove all impurities.
 

For the mozzarella fondue

• Mozzarella cheese
• 50 ml fresh cream
   

Procedure

Blend the mozzarella pulp used to make the mozzarella water with the fresh cream in the bimby at 60° C
 

For the risotto

• 140 g Carnaroli rice riserva San Massimo
• 200 ml of tomato water
• 50 g butter
• 50 g Parmigiano Reggiano 40 months
• 10 ml of tomato oil
• 10 ml of buffalo mozzarella fondue
• 10 ml reduced scampi bisque
   

Procedure

Toast the rice in a steel pan, deglaze with white wine and wet with tomato stock. Almost when the rice is cooked, drizzle with the buffalo mozzarella water and cream with butter, Parmigiano and tomato oil.
Plate the risotto on a flat plate, garnish with the flavored oils and buffalo fondue. Finally lay the scampi cut into 4 and some fresh basil leaves.