The first time I ate this scampi risotto was in a small, but charming restaurant in Camogli, by the sea, on a very important evening for my family.
From that day I tried to prepare it many times, but I never managed to get close to that version.
Until I returned to that restaurant and with great audacity, I asked the owner Giuseppe for the recipe.
Now the result is identical, thanks again Giuseppe, and it is therefore time to share this fabulous recipe with you.
This is the right time also because for me, this dish should be prepared for some special occasion, like Christmas Eve or New Year’s Eve.
You can also prepare this scampi risotto to win over your partner, in a nice candlelit dinner, perhaps on Valentine’s Day.
So here is this recipe for a creamy and irresistible risotto, a dish that is delicate yet allows you to savor the sea with every bite.
Enough chit-chat, let’s prepare this foolproof scampi risotto.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Foolproof Scampi Risotto
- 1 cup Carnaroli rice
- 2 shallots
- to taste extra virgin olive oil
- 2 tbsp butter
- 1/4 cup white wine
- 2 zucchini flowers
- 1 onion
- 1 carrot
- 16 scampi shells
- 16 scampi heads
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 4 1/4 cups water
- 16 scampi meat
- 1 shallot
- 3 tbsp heavy cream
- 1/4 cup white wine
- to taste extra virgin olive oil
- 1 tbsp butter
- to taste salt
Tools
To prepare the foolproof scampi risotto, you will need
- 1 Immersion Blender
- 1 Pot
Steps
First, clean the scampi, making sure to set aside four whole scampi that you will use to decorate the dish.
Detach the heads from the body, wash under plenty of water.
To separate the meat from the shell, cut the center with scissors, extract the meat in one piece, remove the black intestinal thread.
Wash the shell well which will be used to prepare the fish broth.
In a pot, pour a drizzle of oil and add the shells and heads of the scampi, previously washed, add salt and pepper.
Sauté for a few minutes over medium heat.
Add the chopped carrot and onion, cover with about a quart of water, and cook for about half an hour.
At the end of cooking, strain the broth and set aside, as it will be needed to cook the rice.
In a pot, pour a drizzle of oil and a tablespoon of butter, add the shallot, and let it soften for a few minutes.
Add the scampi meat, cook for a few minutes, deglaze with a little white wine, and let it reduce.
Remove from heat, let it cool slightly, blend with an immersion blender adding 3 tablespoons of heavy cream. Keep the sauce aside, adjust salt if needed.
In a pot, add a tablespoon of butter and a bit of oil, add the two chopped shallots and sauté for a few minutes.
Add the rice and toast it, deglaze with half a cup of white wine and let it evaporate, over high heat.
Cook the rice, gradually adding the broth. When there are five minutes left, add the shellfish cream, then turn off the heat and stir in with a tablespoon of butter.
To garnish, I added the scampi cooked in a pan with a drizzle of oil for a couple of minutes. To add more color to the dish, I included half a zucchini flower (per plate) and some parsley.
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FAQ (Frequently Asked Questions)
Can I also use frozen scampi?
Yes, of course.
Didn’t you use Parmesan for the final touch?
I never use Parmesan in fish dishes.
