Ingredients

Method

1. 1. Create the scorpion oil Combine the moruga scorpions, olive oil, sliced garlic, and salt in your small pan. Warm everything over low heat until you see the oil just starting to shimmer—you want gentle warmth, not aggressive bubbling. Pull it off the heat and let those peppers work their magic while you make the risotto.

   Watch for: Oil should barely move around the peppers

   Tip: Seriously, wear gloves and don't lean over the pan to smell it

2. 2. Build your risotto base Keep that stock warm in a separate pot—this is crucial. Melt 2 tablespoons of butter in your heavy-bottomed pan over medium heat, then cook the diced onion until it's translucent and sweet. Add the Arborio rice and stir constantly, toasting those grains until their edges turn from glassy to opaque white.

   Watch for: Rice should sound like it's gently frying in the butter

   Tip: Listen for that gentle sizzling sound—that's how you know the rice is toasting properly

3. 3. Work the risotto slowly Pour in the wine and stir until it's completely absorbed. Now begins the meditative part: add warm stock one ladle at a time, stirring constantly and waiting for each addition to disappear before adding the next. Keep this rhythm going until the rice is creamy throughout but still has that pleasant al dente texture.

   Watch for: The rice should flow like thick cream when you stir it

   Tip: This is where patience pays off—rushing the stock additions will give you mushy rice

4. 4. Finish with heat and richness Remove the pan from heat and fold in the remaining butter plus three-quarters of that pecorino until everything's glossy and smooth. Strain your scorpion oil, discarding all the solids, then stir in 2-3 tablespoons of that liquid fire. Taste very carefully—you can always add more heat, but you definitely can't take it away.

   Watch for: The finished risotto should coat a spoon but still flow freely

   Tip: Have milk ready, not water, if things get too intense