Risotto with Scampi and Candied Lemon

Method

1. Prepare candied lemon: slice lemon zest thinly, place in cold water, bring to boil, drain. Repeat twice. Then cook in syrup of 2 cups water and 3 tbsp sugar until glossy. Reserve.
2. Make scampi broth: sauté onion, garlic, and scampi heads in butter. Add marjoram, deglaze with gin. Add water and concentrated tomato paste. Simmer, then strain.
3. Peel scampi, removing intestinal vein. Reserve bodies.
4. In a pot, sauté carrot, celery, onion in butter. Add scampi shells, cook briefly. Add the strained scampi broth.
5. In a separate pot, sauté onion in butter. Add Carnaroli rice, toast until translucent.
6. Deglaze with white wine, let evaporate.
7. Gradually add the hot scampi broth, stirring constantly, keeping at a boil. Cook for 15-17 minutes, adding broth as needed.
8. When al dente, remove from heat. Add cold butter and grated Parmesan. Mantecare vigorously.
9. Serve with sliced scampi and candied lemon on top.