Cacio e Pepper Risotto with Scampi and Lime, a delicious first course, perfect to serve during the Christmas holidays. A slightly long name, but the preparation, I assure you, is not, except for the cleaning of the fish. This first course suggestion came from my husband, who a few days ago showed me the recipe for cacio e pepper spaghetti with shrimp and lime, which he saw on the internet. Obviously, as a risotto lover, could I miss the chance to try making the recipe by replacing pasta with rice? Clearly not! I’ll be honest, it wasn’t easy finding the right cooking balance between rice and scampi to make this recipe in a pressure cooker, because they have different cooking times. I therefore recommend following the preparation steps very well and referring to your type of pot for cooking times. However, I don’t want to alarm you unnecessarily, because it is a very simple recipe and can be replicated by everyone.
A first course with a unique taste, which meets the strong flavor of Pecorino Romano, the tartness of lime, and the seafood, making it special and perfect for a holiday meal. Let’s also talk about the Pecorino and pepper cream, added at the end for decoration, but it’s the classic icing on the cake? Okay, no need to go on, just come to the kitchen with me, because this cacio e pepper risotto with scampi and lime will be ready in a click!
If you are interested in other Christmas first course recipes, also read:
- Difficulty: Very Easy
- Cost: Budget-Friendly
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 1 cup Carnaroli rice
- 13 oz scampi
- 2 tbsps extra virgin olive oil
- 3.5 oz white wine
- 2 tbsps lime juice (plus the zest)
- 3 cups vegetable broth
- 1 oz Pecorino Romano cheese
- salt (to taste)
- pepper (to taste)
- 2/3 oz Pecorino Romano cheese
- 2 tbsps butter
Tools
- Pressure Cooker
- Bowl
- High-edged Casserole
Steps
To prepare cacio e pepper risotto with scampi and lime, first prepare the broth and set it aside. Then focus on cleaning the fish. Cut the back of the shellfish and, with the help of a toothpick, remove the internal black thread. This step should be done for all the scampi. Then remove the legs from all the shellfish. Leave 3 whole, while removing the head and shell from all the others and rinse them very well under water.
Drain them and brown them in the open pot with the oil, stirring. Add the lime juice, let it cook for 1 minute and transfer the fish, along with the juice, into a bowl and set aside. In the same pot, toast the rice for a couple of minutes over medium heat. Then deglaze with the white wine and let the alcohol evaporate. Add the broth, season with a little salt, and add part of the lime zest.
Close the pot and bring it to full power. From the start of the whistle, cook for 3 minutes on low heat. After the cooking time, gradually release the steam and open the pot. Add the previously cooked scampi with the juice and close the pot again. Bring it to full power and from the start of the whistle, finish cooking for 2 minutes on low heat.
In the meantime, put 30 g of Pecorino with pepper in a bowl. Add a little water while mixing until you get a smooth cream. Once the risotto cooking time is up, gradually release the steam and open the pot. Remove the whole scampi and keep them warm aside, as they will be needed for the final part. Stir in the butter and remaining Pecorino and mix.
Cacio e pepper risotto with scampi and lime is ready! Serve it with a scampi for each diner, another sprinkle of pepper and more lime zest.
Storage and Tips for Cacio e Pepper Risotto with Scampi and Lime
Cacio e pepper risotto with scampi and lime is best enjoyed immediately after cooking.
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FAQ Questions and Answers for Cacio e Pepper Risotto with Scampi and Lime
What can I substitute for lime?
As an alternative to lime, you can use lemon or pink grapefruit.
