Ingredients
6 cups vegetable broth/stock OR chicken bone broth for non-vegetarian preparation
The peels of 2 small lemons (try to trim them to gather just the skin and less pith; reserve the peeled lemons)
2 tablespoons EVOO
1 small white onion, finely chopped
2 cloves garlic, chopped or grated
1 ½ cups carnaroli or arborio rice
Salt and white pepper or fine black pepper
1 cup Italian white wine, crisp and dry in flavor
1 cup small fresh peas
3 tablespoons butter, cut into small pieces
1 cup grated Parmigiano-Reggiano or combine with ½ cup each Parm and pecorino
1 teaspoon acacia honey or sugar or light agave
Juice of the zested lemons
Pea tendrils, to serve
For the Scampi:
1 pound small, sweet shrimp, deveined and tails off
3 large cloves garlic, finely chopped
2 teaspoons lemon zest
Salt
1 scant teaspoon red pepper flakes
3 tablespoons EVOO
½ cup dry vermouth
Juice of 1 lemon
2 tablespoons butter
¼ cup flat-leaf parsley, finely chopped
Directions
Serves: 4
Warm broth over low flame, steeping it with lemon peels.
Heat EVOO, 2 turns of the pan, in a round-bottomed pot or pan. Add onions and garlic and soften 2 to 3 minutes. Add rice and combine, add salt and white pepper and stir 2 minutes more, then add the white wine and stir until it is fully absorbed. Add the broth in 3 stages, stirring vigorously after each addition. The rice should cook 18 minutes for al dente. Add the peas after 12 minutes or so. To finish the risotto, in the last minute or 2, add butter, cheese, honey and lemon juice. Serve risotto garnished with pea tendrils. For the scampi, toss shrimp with garlic and zest, salt and red pepper and let stand 10 to 15 minutes. Heat a large nonstick skillet over medium-high heat, add the EVOO and shrimp and toss until pink and opaque, 3 minutes. Add the vermouth and lemon juice, swirl in butter, then add parsley and toss. Top risotto with scampi.
From Rachael Ray In Season, The Vegetable Issue, Spring 2022.