Risotto with Scampi

65 min
0 People
65 min
INGREDIENTS for 0 people
  • 1 lb Rice
  • 6 lb scampi
  • oil
  • onion
  • carrot
  • celery
  • garlic
  • white wine
  • 3 oz butter
  • salt and pepper
  • Marsala wine
  • 1 ¾ oz grated Parmigiano Reggiano cheese
  • tomato sauce

Peel the scampi tails raw and put them aside in a bowl. In a casserole, fry gently in the oil, onion, a piece of carrot, half a stick of celery and a whole clove of garlic and add the scampi leftovers to make the fumet. Brown everything, splash with two fingers of white wine, allow the wine to evaporate and then douse with sufficient water. Turn down the heat and leave to simmer for half an hour. Put a little oil into a casserole and finely chop half an onion. Brown the onion very slowly and add the scampi tails, cooking them fairly slowly too. Season with salt and pepper and douse with a small glass of Marsala wine or cognac. Leave to evaporate and add two spoonfuls of tomato conserve: Leave to cook for a while dousing with some tablespoons of fumet, and then add the rice, and cook it using the prepared stock. When the rice is cooked, finish off with the rest of the butter and the grated Parmesan. Stir a final time and transfer to a plate. If you prefer the risotto without tomato, after dousing the scampi tails with the wine or cognac, add the rice and then cook in the stock, finishing off with the butter and Parmesan.

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