This risotto is a classic of 1980s Italian cuisine.
During a cooking class with Chef Marco Claroni, I learned how to make this delicious risotto. I recommend everyone try to make it even if it is a little laborious.
Scampi risotto
- Preparation time: 60 minutes
- Ingredients for 4 servings
- Difficulty: Medium difficulty recipe
- Ingredients
- 350 gr or 12 oz of carnaroli rice
- 1 kg or 2 lbs of shrimp
- 100 gr or 4 oz of milk cream
- 1 glass of white wine
- 1,3 l or 1.3 US quart of bisque (shellfish broth)
- Butter to taste
- Salt to taste
- Paprika and parsley to taste
- For the bisque:
- Heads and shells taken from the scampi
- 1/2 small carrot
- 1/2 rib of celery
- 1/2 onion
- 1 small can of peeled tomatoes
- 1/2 glass of white wine
- 1 L or 1 US quart of iced water
- Extra virgin olive oil to taste
- Instructions
- Wash the parsley and chop it finely with a knife.
- Clean the head and carapace of the scampi. Remove the pulp and place it in the fridge covered by cellophane.
- Make a bisque: Toast the rice in a pan; blend with cold white wine. Combine some ladles of bisque and continue cooking. Add more bisque ladles as soon as the rice is too dry.
- Add the milk cream five minutes before the rice is cooked. Bring to a boil again and then, before turning off the heat, add the prawns.
- Stir in a little butter and leave the rice to rest for two minutes covered. Salt if necessary.
- Serve it with the smoked paprika and chopped parsley.
Tips to ensure the success of the dish:
- For details about how to prepare the bisque, look here.
- If the type of rice you are using absorbs all the bisque, you can add one or two ladles of unsalted boiling water.
- To give an ethnic touch, you can substitute milk cream with coconut milk and parsley with coriander.
