No image available
Member recipe

Scampi cream Risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

A very refined seafood risotto, straight from the kitchen of a very well know roman restaurant's kitchen.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300gr Calamari, minced
  • 16 Large Scampi
  • 1 Can Peeled chopped tomatoes (500ml)
  • 320gr Uncle Ben's Rice
  • 250ml Single Cream
  • 1 Large clove of garlic
  • Peperoncino, to taste

Method

    1. Steam the scampi for 2 or 3 minutes, depending on their size, until they are a healthy pink. Be careful not to overcook them or they'll be tough.
    2. Shell the scampi and set aside the tails. Process the heads (but not the feelers). Drain in a colander for about 2 hours, reserving the liquid.
    3. In a pot large enough to contain the whole risotto, fry the garlic and the peperoncino on medium heat (I use about two pinches, but I have very strong peperoncino).
    4. Add the calamari, the tomato pulp and the liquid from the processed heads and cook until it thickens (25-30 minutes). Add the cream and mix thoroughly.
    5. Boil the rice half way and drain it.
    6. Add the rice to the calamari sauce and cook until the rice is ready.
    7. Finally, boil the scampi tails until they are warm enough to serve and garnish the risotto with them.
    8. Hint: if you want to show off like an italian (and we're all about showing off), have your bakery prepare you a deep vol-au-vent to present the risotto in.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.