Carnaroli rice 240 g
Buffalo mozzarella 125 g
Scampi 8 pcs
Grated zest of 2 organic lemons
Salt to taste
Clean the scampi, chop them and marinate with oil, a little salt and lemon juice. Blend the buffalo mozzarella with extra virgin olive oil. Toast the rice, cover it with the vegetable stock, allow it to cook and at the end stir in the buffalo mozzarella cream. Once plated, sprinkle lemon powder over the risotto and arrange the marinated scampi in the center.