Name: Scampi Risotto (nephrops)
Prep time: 60 min
Cook time: 40 min
Cuisine: Italian
Ingredients: 33.8 ounces water (1 l); 1 clove garlic; 1 tablespoon tomato paste; 3 sprigs parsley; 1 shallot; 1.69 ounces brandy; 1 tablespoon olive oil; 2 cups rice; 2.20 pounds nephrops; 1/2 cup double cream; 5 tablespoons olive oil; 1 clove garlic; 1 lemon (zest and juice); salt

Scampi risotto is a first course of Italian cuisine, perfect on many occasions, for Christmas, New Year, Valentine’s Day, a Sunday lunch. Scampi risotto is not a quick dish, it requires a little of time for the preparation of the scampi, as they must be peeled and prepared a fish stock with which the risotto will be cooked. The shellfish stock or bisque is fundamental in this dish as it enriches the risotto with flavor and taste. This first course of Italian cuisine is creamy, velvety and full of flavor, which will appeal to all your guests.

DifficultyMedium
CostExpensive
Preparation time1 Hour
Cooking time40 Minutes
Serving4
Cooking methodStove
CuisineItalian

Ingredients

For fish stock

33.8 ounces water (1 l)

1 clove garlic

1 tablespoon tomato paste

3 sprigs parsley

1 shallot

1.69 ounces brandy

1 tablespoon olive oil

For scampi risotto

2 cups rice

2.20 pounds nephrops

¹/₂ cup double cream

5 tablespoons olive oil

1 clove garlic

1 lemon (zest and juice)

salt

Tools

1 Pot

2 Pans

1 Scissors

Steps

For the fish stock: remove the head from the prawns and set aside. With scissors, carve the part of the belly and gently extract the carapace, then remove the intestine with forceps. Coarsely chop the shallot and parsley, then put them together with the oil and crushed garlic in a pan. Allow to brown over medium heat, then add the shell and the heads of the prawns. Brown and after 5 minutes deglaze with the brandy. Evaporate the alcohol and add the water with the tomato paste. Leave to cook for 40 minutes. Filter and keep warm. For the scampi cream: in a pan add the oil together with a clove of garlic, let it brown over low heat, then add the prawn pulp and brown them for a couple of minutes. Season with salt and pepper, then deglaze with the lemon juice. Take half of the prawns and 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 fish stock. Stir and cook adding the fish stock from time to time. Turn off the heat and add the scampi cream, the grated lemon zest and mix everything together. Serve immediately. It can be decorated with scampi seared for a few minutes in boiling salted water.