Scampi cream Risotto

Method

• step 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.

• step 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.

• step 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).

• step 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.

• step 5

  Boil the rice half way and drain it.

• step 6

  Add the rice to the calamari sauce and cook until the rice is ready.

• step 7

  Finally, boil the scampi tails until they are warm enough to serve and garnish the risotto with them.

• step 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.