Rinse the rice under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear.
 
Melt butter in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, for about 15 minutes.
Combine cinnamon and the 4 cloves cayenne pepper in the saucepan. Bring to a boil and stir for 2 minutes.
 
Salt the broth and Add it to the saucepan. Once the base is ready, add the rice. Toast the grains until they’re coated in oil and start to look translucent helps them separate so they won’t clump.
 
Cover the saucepan with a lid and cook until liquid has been absorbed, 12–15 minutes. Once toasted Remove from heat and fluff the rice with a fork.
 
For Shrimps:
 
Clean the redswamps and cut the head off. Toast the vegetables (carrots, celery, etc) and add the shrimp shells. Pour with wine and add the tomatoes. Cook and whip for an hour.
 
To prepare the dish:
 
Prepare the rice with a Food rings mold. Sear the scallops in a saucepan and add oil. Add the rice, the seared scappol and the shrimps.
 
Our recipes have been created by award-winning chef Renato Rizzardi

“La Locanda di Piero” — 2 Stelle Michelin