Ingredients:

• 400g fillet of veal
• 4 Scampi
• 250ml Sence Rose Nectar
• 1/2 vanilla pod
• 1/4 lime
• 150g Arborio rice
• Shallots finely chopped
• 1/2 glove garlic
• 1/8l white wine
• 1/2l chicken stock
• 20g butter and olive oil
• Thyme, some salt and fresh grounded black pepper
• Welsh onions
• Finely chopped Parmigiano if wanted

Recipe:

Cut the fillet of veal in 4 medallions, peel the scampi, put both together and marinate with vanilla pod and the finely chopped lime skin.  
Heat the butter and the oil gently, add the shallots, garlic and thyme and stir a bit. Add the rice and stir until the shallots are tender.
Add the white wine and stir under little heat for 20 minutes and reduce all. Eventually add some chicken stock from time to time if needed.
Finely chop the welsh onions and shortly before the rice is done add it together with a little butter to the risotto.
Put 250ml Rose Sence Nectar in a pot and reduce down to 50ml, add some chicken stock and 1 table spoon butter and heat it up.
Season the scampi and the veal with salt and pepper, roast them until tender and serve together with the risotto.