by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2 cups Carnaroli fine rice (not parboiled) Ask a question about this ingredient
1 cup very light vegetable broth (you might not need it all) Ask a question about this ingredient
1 bottle of good Champagne (750ml) Ask a question about this ingredient
3 shallots very finely chopped Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
1/4 cup cream Ask a question about this ingredient
18 very fresh Scampi, no skin or head and deveined Ask a question about this ingredient
1 tablespoon fresh parsley finely chopped Ask a question about this ingredient
Clean the Scampi removing head, skin and deveining them. Set aside.
Ask a question about this stepPeel and chop very finely the shallots.
Ask a question about this stepPut the Champagne in a pan and warm it up.
Ask a question about this stepPut the vegetable broth in a pan and keep it over low heat so it is always hot.
Ask a question about this stepIn 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.
Ask a question about this stepAdd the 750ml of warm Champagne all at once, stir and allow the risotto to simmer gently (uncovered).
Ask a question about this stepWhen the rice is almost dry, add enough broth to continue cooking until al dente (more or less 15 minutes).
Ask a question about this stepMeanwhile, 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.
Ask a question about this stepWarm up the cream but don't let it boil.
Ask a question about this stepAfter 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.
Ask a question about this stepPlate the risotto, garnish with 2 Scampi per plate, sprinkle with some chopped parsley and freshly ground black pepper.
Ask a question about this stepIn 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.
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