Cooking School: Risotto with Fresh Scampis, Buffalo Ricotta and a Sorbet of Mandarins

Risotto undoubtedly is one of trickiest things in italian cuisine! There’s many details to look after, starting off with the right kind of rice and finishing with the appropriate cooking time: The rice needs to remain some kind of crunchy even though well cooked… It’s something for ambitious beginners – following our Maizza chef Vito Giannuzzi you won’t have any problems though.
Here’s our Maizza Summer Risotto: A combination of the southern italian lightness of being and combining ingredients like scampis and mandarins with the tasty northern italian rice (Cannaroli) from Pavia, known for its high quality.
Note: You won’t need an icemaker for the sorbet, just use an ordinary ice machine to prepare the frozen mandarins.

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