The scampi cream risotto is a creamy and velvety first course from Italian cuisine. This dish is perfect on many occasions, such as Christmas, New Year’s Eve, Valentine’s Day, or a Sunday lunch. The scampi cream risotto requires some time for preparing the scampi, as they need to be shelled, and a broth must be prepared for cooking the risotto. The shellfish broth or bisque is essential in this dish as it enhances the flavor and taste of the risotto. This recipe is naturally gluten-free and can also be made lactose-free by using lactose-free or plant-based products.
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- Difficulty: Very easy
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs scampi
- 1 clove garlic
- 1.5 cups Vialone Nano rice
- 1 lemon
- 0.42 cups fresh liquid cream
- salt
- 5 tbsps extra virgin olive oil
- 4.2 cups water
- 1 shallot
- 1 clove garlic
- 1.7 oz brandy (or cognac)
- 1 tsp tomato paste
- 1 tbsp extra virgin olive oil
- 3 sprigs parsley
Tools
- 1 Scissors
- 1 Pot
- 1 Pan
- 1 Risotto pot
Steps
Remove the scampi heads and set them aside. Use scissors to cut the belly section and gently remove the shell, then use tweezers to remove the intestine.
Roughly chop the shallot and parsley, then place them together with the oil and crushed garlic in a saucepan.
Let it brown over medium heat, then add the scampi shells and heads.
Sauté and after 5 minutes deglaze with brandy. Let the alcohol evaporate and add water along with the tomato paste. Cook for 40 minutes. Strain and keep warm.
In a pan, add the oil along with a garlic clove, let it brown over low heat, then add the scampi pulp and sauté for a couple of minutes.
Season with salt and pepper, then deglaze with lemon juice.
Take half of the scampi, put them in a glass, add the cream, and blend with an immersion blender.In a pan, add the rice and toast it for a couple of minutes. Add a ladle of broth.
Stir and cook by gradually adding more broth.
Turn off the heat and add the scampi cream, grated lemon zest, and mix everything.
Serve immediately.
You can decorate with scampi blanched for a few minutes in salted boiling water.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination
Tips
Storage is not recommended.
To make the recipe lactose-free, use lactose-free or plant-based products.
To make the recipe lactose-free, use lactose-free or plant-based products.
To make the recipe lactose-free, use lactose-free or plant-based products.
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