Risotto with scampi cream, a very simple yet refined and tasty seafood first course, also suitable for festive occasions. The procedure is very easy; you will need to prepare a stock with the heads and shells of the scampi, cook the meat, and blend part of it with some cream… the obtained cream will be used to blend the risotto. As always, I recommend sourcing the freshest scampi from your trusted vendor; the recipe is simple, but the ingredients must be of quality. Try this creamy and delicate risotto; it is excellent for Christmas Eve and New Year’s Eve!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 446.92 (Kcal)
- Carbohydrates 67.53 (g) of which sugars 2.16 (g)
- Proteins 17.19 (g)
- Fat 10.86 (g) of which saturated 0.49 (g)of which unsaturated 0.68 (g)
- Fibers 1.42 (g)
- Sodium 641.84 (mg)
Indicative values for a portion of 11 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
Ingredients
- 14 oz scampi
- 1 cup rice
- 1/3 cup cooking cream (or fresh cream)
- 1 tbsp tomato paste
- Half onion
- 1/4 cup white wine (or brandy)
- lemon zest (or orange zest)
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Immersion Blender
- Small Pot
- Skillet
- Strainer
Preparation
Wash the scampi under cold running water, remove the heads and set them aside, cut the shell and extract the meat, removing the intestinal thread.
Peel the onion and chop it coarsely.
Place the onion, the heads, and the shells of the scampi in a small pot, add a little olive oil and saute over high heat, crushing the heads slightly with a spoon.
Deglaze with the wine, let the alcohol evaporate, then cover everything with boiling water. Add a pinch of salt, the tomato paste, and let it boil for about 30 minutes.
After the time has elapsed, strain the broth and keep it warm.
Cook the scampi meat in a skillet, with a little olive oil and a pinch of salt. 1-2 minutes of cooking will suffice.
Take a little more than half and blend it in an immersion mixer, along with the cream and a pinch of pepper. If necessary, add a splash of broth.
Pour a little olive oil into a pan and toast the rice. Cover with the previously prepared broth and cook the risotto in the classic way, stirring frequently.
When the rice is almost cooked (it will take about 20 minutes, depending on the quality), add the scampi cream and the scampi meat pieces.
Mix well, also add a handful of parsley and a bit of grated lemon zest. Turn off the heat and distribute the risotto on plates.
The scampi cream risotto is ready to be served.
Tips and Notes
If you can’t find fresh scampi, you can use large shrimp. The flavor won’t be the same, but the dish will still be delicious.
Use a rice variety suitable for risottos, such as Carnaroli or Vialone Nano.
You can omit the tomato, or add more if you like.
You can sauté a garlic clove to flavor the risotto base.
You can use either cooking cream or fresh liquid cream.
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