Risotto Alla Crema Di Scampi
Serves 4-6
This recipe reminds me of fabulous summer lunches at the beach in Rome.
INGREDIENTS
For the shrimp stock (or use already made fish, chicken or vegetable stock):
- 400 gr shrimp, just the shells
- White wine
- 1 medium onion
- 1 small carrot
- 1 stick of celery
- A few sprigs of fresh cut Italian parsley
- Salt
For the crema di scampi:
- 400 gr shrimp
- 1-2 cloves of garlic
- Olive oil
- Brandy or white wine
- 200g (7 oz.) passata di Pomodoro (concentrated tomato paste)
- 200 ml (7 oz.) heavy cream
For the risotto:
- 400g (14 oz) Arborio Rice
- 1 medium onion or shallot
- The above shrimp stock (or use ready made stock)
INSTRUCTIONS
- Begin by making the scampi stock: shell the shrimp. Take the shells (and heads if you have them) and put them in a saucepan with one liter (1 qt.) of water, a splash of white wine, a pinch of salt and add a small onion, a carrot and a stick of celery, cut up into chunks, along with some fresh cut parsley. Simmer for about 20 minutes.
- Then make the crema di scampi: sauté a lightly crushed garlic clove in a bit of olive oil. When the garlic just begins to give off aroma, add the shrimp and sauté them as well. When the shrimp have just turned pink, add a splash a brandy or white wine and allow it to evaporate. If you like, remove a few shrimp—enough for one or two shrimp per person—from the skillet as garnish. Then add the passata di pomodoro and some of the stock, and simmer for about 20 minutes. Transfer this shrimp and tomato mixture to a blender, add the cream and blend on the highest setting until you have a very smooth, cream-like purée. Transfer this back to the skillet and allow to simmer for 10-15 minutes more to thicken the crema and concentrate its flavor. Make sure that the puree is well seasoned.
- Finally, make a normal risotto, with 400g of rice, beginning with a shallot or half a small onion sautéed in olive oil and using the remainder of the fumetto in place of the usual broth. About halfway through the cooking time, add the crema di scampi puree and continue with the cooking. When cooked, let the risotto rest, covered, for 2 or 3 minutes before serving. If you like, garnish with one or two sautéed shrimp and a pinch of finely chopped parsley.
Bon appetite!