Ingredients

The following ingredients have 6 Servings
  • 2 cups Carnaroli fine rice (not parboiled)
  • 1 cup very light vegetable broth (you might not need it all)
  • 1 bottle of good Champagne (750ml)
  • 3 shallots very finely chopped
  • 4 tablespoons butter
  • 1/4 cup cream
  • 18 very fresh Scampi, no skin or head and deveined
  • 1 tablespoon fresh parsley finely chopped
  • black pepper
  • salt

Instruction

  • Clean the Scampi removing head, skin and deveining them. Set aside.
  • Peel and chop very finely the shallots.
  • Put the Champagne in a pan and warm it up.
  • Put the vegetable broth in a pan and keep it over low heat so it is always hot.
  • In a pan melt 2 tablespoons of butter over medium heat, add the other shallot and allow to cook for 5 minutes until translucent. Add the rice and fry until well coated in oil and lightly translucent.
  • Add the 750ml of warm Champagne all at once, stir and allow the risotto to simmer gently (uncovered).
  • When the rice is almost dry, add enough broth to continue cooking until al dente (more or less 15 minutes).
  • Meanwhile, melt the other 2 tablespoons of butter and lightly sauté the Scampi. Season with salt and pepper. Chop in 2 or 3 pieces 6 scampi and keep the others for garnish. Keep warm covering with an aluminium foil.
  • Warm up the cream but don't let it boil.
  • After 15 minutes, remove from the heat. Check the seasoning and add some freshly grated black pepper, the hot cream and stir vigorously with a wooden spoon to cream the risotto. Check the seasoning. Add half the scampi and any juices from the pan and mix gently. Cover and let rest for 3 minutes before serving.
  • Plate the risotto, garnish with 2 Scampi per plate, sprinkle with some chopped parsley and freshly ground black pepper.
  • In Italy we don't serve Parmesan dish with any fish or shellfish so this risotto doesn't call for any cheese but feel free to add if you like it.