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Author Notes: Risotto with Champagne and Scampi is a classic Italian dish that, due to it’s refined ingredients, is served mainly on special occasions like Christmas or New Year. Unlike other risottos, Risotto with Champagne uses a whole bottle of Champagne and very little stock, hence the better the Champagne, the better your risotto will be. Hope you find a meal to try this suttle risotto. —Maria Teresa Jorge
- 2 cups Carnaroli fine rice (not parboiled)
- 1 cup very light vegetable broth (you might not need it all)
- 1 bottle of good Champagne (750ml)
- 3 shallots very finely chopped
- 4 tablespoons butter
- 1/4 cup cream
- 18 very fresh Scampi, no skin or head and deveined
- 1 tablespoon fresh parsley finely chopped
- black pepper
- Clean the Scampi removing head, skin and deveining them. Set aside.
- Peel and chop very finely the shallots.
- Put the Champagne in a pan and warm it up.
- Put the vegetable broth in a pan and keep it over low heat so it is always hot.
- In a pan melt 2 tablespoons of butter over medium heat, add the other shallot and allow to cook for 5 minutes until translucent. Add the rice and fry until well coated in oil and lightly translucent.
- Add the 750ml of warm Champagne all at once, stir and allow the risotto to simmer gently (uncovered).
- When the rice is almost dry, add enough broth to continue cooking until al dente (more or less 15 minutes).
- Meanwhile, melt the other 2 tablespoons of butter and lightly sauté the Scampi. Season with salt and pepper. Chop in 2 or 3 pieces 6 scampi and keep the others for garnish. Keep warm covering with an aluminium foil.
- Warm up the cream but don't let it boil.
- After 15 minutes, remove from the heat. Check the seasoning and add some freshly grated black pepper, the hot cream and stir vigorously with a wooden spoon to cream the risotto. Check the seasoning. Add half the scampi and any juices from the pan and mix gently. Cover and let rest for 3 minutes before serving.
- Plate the risotto, garnish with 2 Scampi per plate, sprinkle with some chopped parsley and freshly ground black pepper.
- In Italy we don't serve Parmesan dish with any fish or shellfish so this risotto doesn't call for any cheese but feel free to add if you like it.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Savory Rice Dish
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