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Member recipe

Scampi cream Risotto

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Serves 4

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

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  • 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


    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.

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