Risotto with Scampi Cream and Stracciatella

Method

1. Thaw the scampi if frozen. Separate the heads from the tails. Remove the intestinal vein and sand sac from the heads.
2. In a pan with a drizzle of olive oil, sauté the finely chopped celery, carrot, onion, and garlic for 3-4 minutes.
3. Add the scampi heads and crush them to extract the insides. Sauté for a few minutes.
4. Deglaze with a small glass of whisky (or white wine) and let the alcohol evaporate.
5. Add the peeled tomatoes and a few ice cubes (thermal shock) to lock in flavors.
6. Cook over very low heat for 30-40 minutes, then blend with an immersion blender and strain through a fine sieve to obtain a smooth bisque. Keep warm.
7. Cut the scampi tails into chunks. In a non-stick pan with a drizzle of oil, sauté with crushed garlic, salt, and pepper. Add lemon zest and remove from heat.
8. In a separate pan, toast the carnaroli rice without any fat for a few seconds.
9. Deglaze the rice with white wine and let it absorb.
10. Season with salt and pepper, then gradually add the hot bisque, stirring until the rice is cooked al dente (about 13 minutes).
11. Turn off the heat, add cold butter from the fridge, and mantecare (stir vigorously) to create a creamy texture.
12. Let the risotto rest for 2-3 minutes.
13. Plate by placing a spoonful of stracciatella on the bottom, then the risotto on top, followed by the sautéed scampi tails. Garnish with parsley and a drizzle of olive oil.