SCAMPI CREAM RISOTTO: THE ITALIAN CLASSIC

This scampi cream risotto recipe makes a creamy, citrus-bright risotto built on a homemade scampi broth (fumet), made from the heads and shells of the scampi so nothing goes to waste. Even people who are on the fence about fish tend to love it. Ready in about 45 minutes.

Why You’ll Love This Recipe

• Flavorful Broth: A homemade scampi fumet adds unparalleled richness and intensity.
• Silky Texture: The scampi cream brings a luxurious smoothness to the dish.
• Elegant Presentation: Garnished with whole scampi and parsley, it’s a visual treat.

Tips for Success

• Use Fresh Scampi: Fresh seafood ensures the best flavor and aroma.
• Keep the Broth Warm: Maintain the scampi broth at a simmer while cooking the risotto to ensure even cooking.
• Blend Smoothly: For a velvety scampi cream, blend thoroughly and strain if needed.

Buon Appetito!

This Scampi Cream Risotto is a true culinary masterpiece, offering a taste of the Mediterranean in every bite. Whether for a special occasion or a luxurious family meal, this dish is sure to impress.

Scampi Cream Risotto Recipe

A creamy, citrus-bright risotto built on a homemade scampi broth (fumet), finished with a silky scampi cream.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Ingredients

  

FOR THE SCAMPI BROTH (FUMETTO OR FUMET)

• heads and shells of scampi
• extra virgin olive oil to taste
• 5 cups of water
• 1 clove of garlic
• 1/4 cup of shallot
• 2 tbsp of brandy liqueur
• fine salt to taste
• black pepper to taste
• 1 tbsp of tomato paste

FOR THE SCAMPI CREAM RISOTTO

• 11 oz of Carnaroli Rice
• 2.6 pounds of scampi langoustines
• extra virgin olive oil to taste
• 1/2 cup of shallot
• 1 clove of garlic
• 3 tbsp of heavy cream
• 1 lemon
• fine salt to taste
• black pepper to taste
• chopped parsley optional

Instructions

 

• To prepare the scampi cream risotto, we start with the fumet.
• We clean the scampi by removing the head and then, with the help of a pair of scissors, cut the carapace lengthwise and extract the flesh.
• We carefully clean the latter from the black filament of the intestines and set aside.
• We put a pan with a little oil, crushed garlic and sliced shallot on the stove and sauté.
• We add the heads and carapaces of the scampi, sauté over high heat, then deglaze with brandy.
• Once the alcohol has evaporated we add the water, salt and pepper and then the tomato paste.
• We stir and let it cook, over moderate heat, for about 30 minutes.
• When the fumet is ready we filter it through a strainer and set aside.
• For the scampi cream, on the other hand, we put a little oil in a frying pan together with the garlic clove.
• Let it brown and then remove it, then add the cleaned scampi.
• Let’s brown the scampi, add salt, then deglaze with lemon juice.
• Some of the scampi let’s set aside to decorate the plates.
• The others, on the other hand, let’s put them in the glass of the minipimer together with a ladle of fumet and fresh cream and blend until creamy.
• Now we just have to prepare the risotto!
• We finely chop the remaining shallot and put it in a pan with a little oil, wet it with a ladleful of fumet and let it wilt.
• We then add the rice and toast it for a few minutes, stirring.
• Then we start dousing it with the fumet, letting it absorb the liquid before adding more, and bring it to cook.
• We turn off, stir in the scampi cream and season with a little lemon zest. Our scampi cream risotto is ready!
• We decorate with the scampi we had set aside, sprinkle with chopped parsley and serve.

Keyword langoustine risotto, scampi cream risotto, scampi risotto