Risotto with scampi and asparagus creamed with beer


3 Jul | Antoniana's recipes

Risotto with scampi and asparagus creamed with beer


The asparagus is a vegetable with many properties: it is poor in sodium and rich in calcium, phosphorus, magnesium, potassium. The Chef Anna Maria Pellegrino proposes her version of Risotto with scampi and asparagus mixed with Birra Antoniana Borgo della Paglia.



280 g  Carnaroli or Arborio or Vialone Nano rice
200 g green asparagus
200 g scampi
1,5 dl beer Antoniana Borgo della Paglia
1 shallot
30 g butter
1 sachet of saffron powder 
a tuft of dill
1 spoon of olive oil
1 whole lamon (juice and peel)
vegetable broth
white Sarawak pepper



Remove the carapace and the gut from the scampi and then cut them in half (along the lenght). Rinse and finely chop the shallot.
Cleanse the asparagus and only hold the tenderest part of the stem: set aside the tips and cut the stem in thin pieces.
In a bowl, emulsify two beer spoons and one spoon of olive oil, a teaspoon of lemon, a pinch of salt, pepper and some dill.
Finely cut the tips and marinate together with scampi.
In a casserole, toast the rice with half the butter for a few minutes, blend with 2/3 of beer, add the shallot and the asparagus stems. Add the hot broth and continue cooking for approximately 14'.
Join the scampi, the saffron powder, the remaining beer and cook for other 2'.
Mix with the butter and the remaining lemon juice, make it rest for 1-2' and serve with pepper, asparagus tips and lemon peel on top. 

Follow the Chef Anna Maria Pellegrino: www.lacucinadiqb.com


stay tuned: subscribe to our newsletter