Scampi Cream Risotto
Savor the delightful flavors of the sea with this exquisite Calamari and Scampi Risotto recipe. Succulent scampi are steamed to perfection and paired with tender calamari in a rich tomato and cream sauce. The creamy texture of the risotto combined with the sweet seafood flavors creates a dish that is sure to impress your taste buds. Finish off this elegant meal by garnishing with warm scampi tails for a stunning presentation. This recipe is a true showstopper that will transport you to the shores of Italy with every bite.
— Constant Cookbook
Ingredients
- 300gr Calamari, minced
- 16 Large Scampi
- 1 Can Peeled chopped tomatoes (500ml)
- 320gr Uncle Ben's Rice
- 250ml Single Cream
- 1 Large clove of garlic
- Peperoncino, to taste
Instructions
- Steam the scampi for 2 or 3 minutes, depending on their size, until they are a healthy pink. Be careful not to overcook them or they'll be tough.
- Shell the scampi and set aside the tails. Process the heads (but not the feelers). Drain in a colander for about 2 hours, reserving the liquid.
- In a pot large enough to contain the whole risotto, fry the garlic and the peperoncino on medium heat (I use about two pinches, but I have very strong peperoncino).
- Add the calamari, the tomato pulp and the liquid from the processed heads and cook until it thickens (25-30 minutes). Add the cream and mix thoroughly.
- Boil the rice half way and drain it.
- Add the rice to the calamari sauce and cook until the rice is ready.
- Finally, boil the scampi tails until they are warm enough to serve and garnish the risotto with them.
- Hint: if you want to show off like an italian (and we're all about showing off), have your bakery prepare you a deep vol-au-vent to present the risotto in.
Yield
Serves 4
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