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Scampi cream Risotto

By thepuppy (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • Plus 2 hours draining time
  • More effort
  • Serves 4
A very refined seafood risotto, straight from the kitchen of a very well know roman restaurant's kitchen.


  • 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


  • 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.
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