Risotto alla Crema di Scampi – A Seafood Delight
Category: Main Courses
Servings: 4
This Risotto alla Crema di Scampi is an elegant, seafood-infused dish that brings the delicate flavors of the ocean straight to your table. The smooth creaminess of the scampi combines perfectly with the al dente risotto, making it a wonderful choice for special occasions or a refined dinner. Follow this step-by-step guide to create a restaurant-quality risotto with fresh scampi and a rich seafood broth.
Ingredients & Nutritional Information
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Fresh scampi | 2kg |
| Extra virgin olive oil | 80g (50g + 30g) |
| Shallot | 100g (60g + 40g) |
| Garlic | 2 cloves |
| Fine sea salt | To taste |
| Freshly ground black pepper | To taste |
| Fresh cream (liquid) | 45g |
| Lemon | 1 (zest) |
| Fresh thyme | To taste |
| Brandy | 30g |
| Fresh parsley | 1 bunch |
| Water | 2 liters |
| Scampi shells and heads | From the 2kg |
| Coarse sea salt | To taste |
| Whole black peppercorns | To taste |
| Tomato paste (concentrated) | 1 tbsp |
Preparation Instructions
Step 1: Prepare the Scampi
Begin by cleaning the scampi. First, separate the heads from the bodies. With a pair of scissors, cut along the underside of each scampi, removing the digestive tract from the back using a small pincher or your fingers. Once cleaned, set the scampi flesh aside. Keep the heads and shells, as they will be essential for making a flavorful seafood broth.
Step 2: Make the Seafood Broth (Fumetto di Crostacei)
To make the broth, finely slice the shallot and add it to a large pan with 50g of olive oil and one garlic clove, lightly crushed. Sauté the shallots and garlic over medium-high heat until softened and aromatic, taking care not to brown the garlic. Add the cleaned scampi shells and heads to the pan. Stir occasionally to release the flavors. Once they start to release their juices, pour in the brandy and allow the alcohol to evaporate, leaving behind its rich fragrance.
Add the fresh parsley, water, coarse sea salt, black peppercorns, and tomato paste to the pan. Stir well to combine all the ingredients, then bring the mixture to a boil. Lower the heat to a simmer and let it cook for about 30 minutes, allowing the flavors to concentrate. Once done, strain the broth through a fine mesh sieve or cheesecloth into another container, discarding the solids. The resulting liquid is your fragrant seafood broth (fumetto di crostacei).
Step 3: Prepare the Scampi Cream
In a separate pan, heat 20g of olive oil with another garlic clove, slightly crushed, over medium heat. Once the garlic begins to release its aroma, add the cleaned scampi (reserve a few for garnishing later). Cook the scampi for a few minutes on each side, allowing them to turn a light pink color. Add salt to taste. Once cooked, remove a few scampi to be set aside for garnish.
Transfer the remaining cooked scampi into a tall container. Add a ladle of the seafood broth and the fresh cream. Use an immersion blender to blend the mixture into a smooth, creamy sauce. Set the scampi cream aside for later use.
Step 4: Cook the Risotto
In a large skillet or saucepan, finely chop the remaining shallot. Add it to the pan with the remaining 30g of olive oil and cook over medium-low heat until softened and golden, being careful not to burn it. Once the shallot is softened, add the Carnaroli rice and stir to coat the grains in the oil. Toast the rice for a couple of minutes until it becomes slightly translucent around the edges.
Next, begin adding the seafood broth to the rice, one ladle at a time. Stir constantly, allowing each ladle of broth to be absorbed by the rice before adding the next. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.
Step 5: Finish the Risotto
Once the risotto is cooked to perfection, remove the pan from the heat. Stir in the scampi cream, and for an extra burst of flavor, grate the zest of one lemon into the risotto. Mix gently to combine, and then let the risotto rest for a few minutes to absorb all the rich flavors.
Step 6: Serve & Garnish
Spoon the creamy risotto onto plates, and top with the reserved scampi that you set aside earlier. Garnish with a sprinkle of fresh thyme, a few sprigs of parsley, and a final grind of black pepper. Serve immediately while warm.
Tips for Success
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Choosing the Right Rice: Carnaroli rice is perfect for risotto due to its high starch content, which creates the creamy texture risotto is known for. Arborio can also be used, but Carnaroli gives a slightly firmer, more traditional result.
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Broth Consistency: Be sure to let the seafood broth cook long enough to develop its full flavor. The broth should be rich and concentrated, which will infuse the risotto with a deep seafood flavor.
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Creaminess: The scampi cream is the secret ingredient that brings the risotto to life. Don’t skimp on blending the scampi thoroughly, as it provides the smooth texture and rich flavor that defines this dish.
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Garnishing: For an extra touch of elegance, consider adding a few fresh herbs like basil or tarragon, or even a drizzle of high-quality olive oil before serving.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 600 kcal |
| Protein | 35g |
| Carbohydrates | 70g |
| Fat | 20g |
| Saturated Fat | 3g |
| Fiber | 3g |
| Sodium | 500mg |
| Vitamin A | 10% DV |
| Vitamin C | 15% DV |
| Calcium | 6% DV |
| Iron | 12% DV |
Final Thoughts
This Risotto alla Crema di Scampi is a beautiful balance of richness and freshness, ideal for impressing guests or enjoying a luxurious dinner at home. The combination of freshly prepared scampi, a homemade seafood broth, and creamy risotto creates an unforgettable dish that celebrates the flavors of the sea. Whether served at a family gathering or a special celebration, this risotto will certainly steal the spotlight.
Enjoy your risotto, and savor each bite of this delicious seafood masterpiece!
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