Risotto with Scampi Cream

Slightly pink in color, creamy on the palate but with tiny pieces of scampi just perceptible … a delight for the eyes and the palate!

To prepare it properly you will need to make a scampi fumet (bisque), a strongly flavored broth obtained from the heads and shells of the crustaceans.

The preparation is very simple but surely impressive.

The scampi are cooked in a pan, the risotto is prepared in the traditional way and a few minutes before the end of cooking, the scampi cream is added.

Ideal to bring to the table for festive menus to surprise guests with a truly special dish.

And if the sometimes prohibitive prices of fresh scampi stop you, don’t worry: you can safely substitute them with frozen scampi or with shrimp.

Try it and you’ll see how, at the first bite, all the intense aromas of the risotto with scampi cream will burst in your mouth—a true explosion of flavors.

Risotto with Scampi Cream

Difficulty: Easy
Cost: Medium
Preparation time: 25 Minutes
Cooking time: 50 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

1 1/3 lb scampi (weight when cleaned)
1 1/2 cups Carnaroli rice
2 oz shallot
2 2/3 tbsp brandy
3 tbsp extra virgin olive oil
heavy cream (1 tbsp)
tomato paste (1 tbsp)
1 clove garlic
to taste chopped parsley
to taste salt
4 1/4 cups water
scampi (heads and shells)
1.5 oz shallot
Half bunch parsley
to taste salt

Tools

Pot
Strainer
Skillet
Immersion blender

Preparation

Remove the heads from the scampi, make an incision along the belly with a knife and remove the shell.
Remove the vein (the dark, filamentous part along the back) with tweezers.
Use the scraps (heads and shells) to prepare the shellfish fumet, which will be used to cook the risotto.
In a large pot pour 4 1/4 cups of water, add the heads and shells, the shallot, the parsley, salt, and let simmer over low heat for about 1 hour.
At this point strain the broth, return it to the pot and keep the heat low but on because the fumet should be hot for cooking the risotto.
Brown the crushed garlic clove in a skillet with 1 tbsp of oil.
Add the scampi (reserve a few to decorate the plates) and sauté for 2–3 minutes, then deglaze with the brandy.
Let the alcohol evaporate, remove the garlic, transfer the scampi to the blender jar with 1 tbsp of cream, 1 tbsp of tomato paste, a pinch of salt and some chopped parsley, and blend well until you obtain a smooth cream.
Now take care of the rice.
Finely chop the shallot, put it in a tall-sided pot with 3 tbsp of oil and let it soften slightly.
Then add the rice and toast it for a few minutes, stirring constantly with a wooden spoon.
As soon as the rice has slightly changed color, begin adding a ladle of the scampi fumet and stir everything.
Bring the rice to cooking point by adding more fumet, one ladle at a time. Let the liquid be absorbed before adding more. When cooking is complete, add the scampi cream and stir the risotto to finish. Serve immediately the RISOTTO WITH SCAMPI CREAM, sprinkling chopped fresh parsley on top and decorating the plate with the scampi tails reserved earlier.

STORAGE

I recommend consuming the risotto immediately. It can be stored in the refrigerator for up to 1 day in an airtight container.

TIPS AND VARIATIONS

If you use frozen scampi, thaw them at room temperature or under cold running water.

You can substitute onion for shallot in the risotto base if you want a slightly stronger flavor.

To deglaze the scampi, if you don’t have brandy you can use cognac or even Prosecco.

If you don’t want the rice to stick to the bottom of the pot during cooking, remember to stir it often with a wooden spoon.

Another variation is to omit the cream; simply don’t add the cream when blending the scampi and, if necessary, add a little fish fumet to thin the mixture.

For an equally tasty but more economical version, you can comfortably use shrimp instead of scampi; the procedure is the same.

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For a shellfish-based dinner start with a tasty starter like Vol-au-vent puff pastry baskets with SHRIMP

and continue with Almond-Crusted Shrimp Tails