A refined dish, perfect for enhancing the elegant, citrus notes of the Alto Adige Pinot Bianco / Südtirol Weissburgunder Riserva Five V Years 2015 Kellerei Meran, which perfectly balances the sweetness of the scampi and the acidity of the citrus.
Ingredients for 4 persons:
320 g Carnaroli rice, 12 fresh scampi, 1 shallot, 1 untreated orange, 1 untreated lemon, 1 glass of dry white wine, 1 l fish stock (made from the scampi carapaces), 40 g butter, 2 tablespoons extra virgin olive oil, Salt and pepper to taste.
Procedure:
Preparation of fish stock:
- Shell the shrimp, keeping the tails aside and placing the heads and carapaces in a pot with 1 liter of water.
- Add one carrot, one onion, one celery stalk and boil for about 30 minutes. Strain and keep the broth hot.
- In a separate pan, melt a knob of butter and quickly sear the langoustine tails with a pinch of salt and pepper (1-2 minutes per side is enough). Keep warm.
Cooking the risotto:
- In a frying pan, heat a little oil and sauté the finely chopped shallot.
- Add the rice and toast it for 2-3 minutes, stirring often.
- Deglaze with white wine and allow the alcohol to evaporate.
- Gradually add the fish stock, one ladleful at a time, stirring occasionally.
- After about 10 minutes, add the grated zest of half an orange and half a lemon.
- When the rice is al dente, turn off the heat and stir in the cold butter.
- Add a drizzle of orange juice and mix well to blend the flavors.
Plating:
- Distribute the risotto on plates, lay the shrimp tails on top, and garnish with an aromatic herb (such as chives or fennel).
- Add a final grating of citrus zest and a drizzle of extra virgin olive oil.
Wine pairing:
(Edited by Stefania Vinciguerra)
Alto Adige Pinot Bianco / Südtirol Weissburgunder Riserva Five V Years 2015 Kellerei Meran
Bright straw yellow in color. Aromas are pure cedar, white peach and wild flowers. Citrus and smoky nuances complete the olfactory spectrum. The palate is full, whole and snappy with a sharp, deep and marine finish. Remarkable integrity and freshness of this wine almost 10 years after harvest.
Production area: a single vineyard located below Castel Tirolo at an altitude of 550 meters. Light, permeable soils of morainic origin.
Grape varieties: 100% Pinot Blanc from 20-year-old vines.
Production processes: Gentle whole cluster pressing with natural settling. Fermentation and maturation in large oak barrels and steel tanks for 12 months. Blending follows, then maturation on fine lees in steel tanks for 4 years and bottle aging for at least 4 months.
Alcohol content: 14% vol.
Serving temperature:
12-14°C.
