Saturday, July 20 2024

With a creamy texture and the scent of scampi and citrus, this risotto is truly an explosion of flavors that will win over just about everyone.

And it is highly appreciated even by those who do not particularly like fish.

The special feature of this risotto is that it is prepared from a scampi fumetto, that is, a broth made from the heads and carapaces of these crustaceans.

Also known as bisque, it is very concentrated and serves to give a lot of flavor to pasta and risotto dishes.

It is also a very clever way to not waste any of the scampi!



Prep. Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 45 minutes



  • 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


  • 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)


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.


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