New Year's Champagne and Scampi Risotto

Directions

1. Clean the Scampi removing head, skin and deveining them. Set aside.
2. Peel and chop very finely the shallots.
3. Put the Champagne in a pan and warm it up.
4. Put the vegetable broth in a pan and keep it over low heat so it is always hot.
5. 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.
6. Add the 750ml of warm Champagne all at once, stir and allow the risotto to simmer gently (uncovered).
7. When the rice is almost dry, add enough broth to continue cooking until al dente (more or less 15 minutes).
8. 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.
9. Warm up the cream but don't let it boil.
10. 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.
11. Plate the risotto, garnish with 2 Scampi per plate, sprinkle with some chopped parsley and freshly ground black pepper.
12. 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.