This morning I post an experiment of a mister risotto: the recipe for preparing the risotto with scampi cream. I tasted the prawn cream risotto for the first time in a restaurant in Sorrento and since then I fell in love with it, well the other night I prepared it for my husband and me and I must say that it was very similar to the ‘original. This risotto has a very delicate taste and can be prepared for a special occasion, my husband who is not fond of fish dishes, liked it very much: P

  • Ingredients for 4 people:
  • 320 gr of rice
  • 800 gr of prawns
  • 4 shallots
  • 2 nuts of butter
  • extra virgin olive oil
  • 3 spoons of cooking cream
  • 1 small glass of brandy
  • 1/2 glass of white wine
  • 1 ripe tomato
  • 20 gr of parmesan
  • salt
  • pepper
  • chives
  • Ingredients 1 lt of shellfish cartoon
  • heads of
  • 1 onion
  • 5 cherry tomatoes
  • 1 carrot
  • 1/2 glass of white wine
  • 1 tablespoon of extra virgin olive oil
  • salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 30 min
  • cooking: 20 min
  • total: 50 min

Method

How to make the prawn cream risotto

Start by cleaning the prawns. Leave 4 whole prawns to decorate the dishes, while the others scrape the heads from the body, rinse them and set them aside: you will need them to prepare the comic.

Remove the shell by cutting it in the center with scissors and gently pulling the pulp into a single piece; finally, eliminate the intestinal black thread located along the whole tail.

Finely chop 2 shallots and cook them in a saucepan with a knob of butter and a couple of spoons of oil. Add the shelled prawns and cook them for a couple of minutes, then blend with the white wine and brandy.

Remove the prawns from the heat and let them cool before blending them in the blender together with 3 tablespoons of cream. Salt and pepper the scampi cream and set aside.

Now prepare the shellfish comic by boiling the prawns’ heads together with a carrot, an onion, a few tomatoes, a tablespoon of oil and a little white wine in about a liter of water.

Cook the comic for half an hour by foaming continuously. When it is ready, filter it and keep it aside for cooking the risotto.
Fry 2 chopped shallots in a knob of butter and 2 tablespoons of oil in a saucepan, add the rice and toast it.

When the rice is well toasted, blend with the white wine, evaporate and cook the rice adding the shellfish comic a little at a time.

When there is about ten minutes to the completion of the risotto, add the cream of scampi and the tomato, from which you will have removed the peel and seeds, cut into very small pieces.

At the end of cooking, turn off the heat and stir in the prawn cream risotto with the grated Parmesan.

Serve the risotto with scampi cream garnishing the dish with chopped chives and the prawn that you have kept aside and cooked in a drizzle of oil.

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