Risotto with Scampi is a tasty and delicate first course, perfect for a special dinner or an elegant lunch. The scampi tails are added to the rice during cooking, giving the dish a unique and irresistible flavor. The onion, parsley, salt, and pepper are sautéed in butter, creating an aromatic base that enhances the taste of the risotto. White wine is added to toast the rice and give it an even more intense flavor. The light vegetable broth is then added gradually, allowing the rice to absorb the flavors and cook slowly. The scampi tails, previously washed and peeled, are added seven or eight minutes before the rice is ready, ensuring perfect cooking and an irresistible taste. To complete the dish, it is recommended to mix the risotto with a little milk and let it rest for two minutes, to obtain a creamy and enveloping consistency. Risotto with Scampi can be served hot, enriched with asparagus tips for a touch of freshness.
Risotto with Scampi
Ingredients
- 500 G Scampi Scampi Tails
- 1 Onion Small Onion
- to taste Salt Salt
- to taste Pepper Pepper
- to taste Parsley Parsley
- 1 Glass White Wine White Wine
- to taste Light Vegetable Broth Light Vegetable Broth
- 50 G Butter Butter
- 350 G Rice Rice
Instructions
- 1. Finely chop the onion and let it soften in the butter together with the parsley, salt, and pepper.
- 2. After about ten minutes of slow cooking, add the white wine and the rice. Toast the rice for a few minutes.
- 3. Gradually add the light vegetable broth, continuing to cook the rice.
- 4. Seven or eight minutes before the rice is ready (it takes about fifteen minutes for the total cooking of the rice), add the scampi tails that you have washed and peeled.
- 5. Mix in a little milk at the end and let it rest for two minutes.
- 6. Serve the risotto with scampi hot. The recipe can be enriched by adding asparagus tips as well.
