Scampi Cream Risotto is a refined dish with a delicate flavour, which combines the creaminess of risotto with the distinctive taste of seafood scampi. The preparation begins with cleaning the fresh scampi, which are removed from the carapace and entrails, keeping the tails for the dish. The scampi are sautéed with extra virgin olive oil, garlic and parsley until golden and aromatic. Subsequently, they are removed from the pan and kept aside, while the Arborio or Carnaroli rice is toasted in the same pan. Once toasted, the hot fish broth is gradually added to the rice, stirring constantly until the rice is cooked and has reached a creamy consistency. During the cooking of the risotto, the scampi are blended with a little fish broth to obtain a thick and velvety cream. This cream is added to the risotto when it is almost ready, along with a splash of white wine and a touch of butter to further enrich the flavour. The risotto is then served hot, garnished with sautéed scampi tails and a sprinkling of fresh parsley.
Ingredients for one portion: Risotto (80-100g), Fresh scampi (4-6 tails), Fish broth, Dry white wine, Garlic, Parsley, Butter, Extra virgin olive oil, Salt and pepper.
Allergens: Shellfish (scampi), Dairy products (butter).
Calories: Approximately 400-500 calories per serving.
Preparation time: Approximately 40-45 minutes.