Serves 4 people
4 carrots
4 onions
4 stalks of celery
20 cherry tomatoes
20 fresh scampi
half litre water
40g cream
2g butter
a bunch of basil leaves
a bunch of parsley
400g rice
olive oil
First make a consomme by frying the shells of the scampi in some olive oil with half the onions, and all the celery, carrots, and the tomatoes. Add the water and boil for five minutes, then add basil parsley, salt and pepper and boil for a further minute. Sieve and keep the clear consomm. Take a saucepan and fry the scampi with olive oil the rest of the onions. Add the rice and the consomme and bring to the boil. There is no need to cover the saucepan. After 12-15 mins on medium heat the rice should be cooked, stir in the cream, butter and serve.
