Scampi and Vanilla and Pomegranate Risotto

You may be thinking of yet another recipe with rice... Yes I love rice!
But you're going to love this combo!

See Also: Pumpkin Gnocchi 

See Also: Baccala Fish in Tomato sauce

Ingredients for 4 people:

For the risotto

• Carnaroli rice 340g
• Prosecco wine 50mL
• Broth 1\2L
• Onion 1\2
• Vanilla half a pod
• Ginger qb
• Mint and coriander or fresh parsley a few leaves 
• Butter 50g
• Olive oil 15mL
• Salt and pepper to taste
• Pomegranate 1

Method:

Peel and shell a pomegranate, clean the langoustines and cut them into pieces we will add them only at the end of cooking.
Finely chop half an onion and a piece of ginger and cook in a saucepan with a handle, with a tablespoon of olive oil and 25g of butter, over medium heat until the onion is golden brown.
Add 340g of rice and toast it for a couple of minutes, stirring continuously, pour in 50ml of prosecco wine and let it evaporate completely, thus losing the alcoholic part. Keep stirring the rice with a wooden spoon to prevent it from sticking.
Add, one ladle at a time, the hot broth until the rice is cooked.
In the meantime, chop some fresh mint and coriander leaves and add them at the end of the cooking time.
Turn off the heat, add the langoustines, season with salt and pepper and stir in the remaining butter and the seeds of half a vanilla pod.
Serve, add the pomegranate seeds to taste, sprinkle with chopped mint and coriander and enjoy!

Tips:

• If you like raw fish you can make a langoustine tartare seasoned with oil, salt and pepper and place it in the centre of your risotto.

Cut the vanilla pod lengthwise and scrape out half the seeds to flavour the risotto,