Risotto with Cream of Scampi

Method

1. Remove the carapace from the scampi, keep the heads, remove the eyes and intestinal tract, and set the meat aside.
2. In a large pot, toast the carapace and heads in a little olive oil until fragrant.
3. Deglaze with half a glass of white wine and let the alcohol evaporate.
4. Add frozen cubes of celery, carrot, and shallot, along with the peel of an untreated orange.
5. Add a tablespoon of tomato concentrate and some peeled tomatoes.
6. Cover with water and simmer the stock for 40-50 minutes.
7. After cooking, crush the shells and solids into the liquid, then strain through a fine sieve. Reserve the stock.
8. In a separate pan, cook the scampi meat in a little olive oil until golden. Season with a pinch of salt, then add a small knob of butter and set aside.
9. In the same pan (or a risotto pan), add the risotto rice and toast it over medium heat until the grains are hot and you cannot hold them between your fingers.
10. Begin adding the strained stock a ladle at a time, stirring continuously. Add more stock as each addition is absorbed.
11. When the rice is nearly cooked (al dente), add the cooked scampi meat and stir to combine.
12. Remove from heat, add a generous knob of butter and 3-4 tablespoons of cream. Stir vigorously for a creamy mantecatura.
13. Serve immediately.