- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: For 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Energy 984.58 (Kcal)
- Carbohydrates 80.13 (g) of which sugars 5.34 (g)
- Proteins 58.42 (g)
- Fat 45.64 (g) of which saturated 4.32 (g)of which unsaturated 5.04 (g)
- Fibers 3.66 (g)
- Sodium 2,879.75 (mg)
Indicative values for a portion of 410 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage
It is preferable to consume the risotto with scampi cream immediately.
Tips
Instead of garlic and onion, you can use shallots.
To add character to the shellfish broth, you can add 1/4 cup of brandy or cognac.
If you want to color your risotto with scampi cream, you can add a tablespoon of tomato paste or some saffron dissolved in a ladle of broth.
If you do not want to use shellfish broth, you can use simple vegetable broth.
You can scent your risotto with scampi cream with some grated lemon zest.
If you do not want to use cream, you can still prepare the risotto with scampi cream by replacing it with a creamy fresh cheese to be melted with a little milk.
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