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This morning I am posting an experiment by a man risotto: the recipe to prepare risotto with scampi cream. I tasted the risotto with scampi cream for the first time in a restaurant in Sorrento and since then I have fallen in love with it, well the other night I prepared it for my husband and I and I must say that it was very similar to the 'original. This risotto has a very delicate taste and can be prepared for a special occasion, my husband who is not a lover of fish dishes, he liked it very much: P
How to make risotto with scampi cream
Start with cleaning the prawns. Leave 4 whole scampi to decorate the dishes, while the others remove the heads from the body, rinse them and set them aside: you will need them to prepare the comic.
Remove the shell by cutting it in the center with scissors and gently pulling the pulp in one piece; finally, eliminate the intestinal black thread located along the entire tail.
Finely chop 2 shallots and sauté them in a saucepan with a knob of butter and a couple of tablespoons of oil. Add the peeled prawns and cook for a couple of minutes, then deglaze with the white wine and brandy.
Remove the prawns from the heat and let them cool before blending them in the blender together with 3 tablespoons of cooking cream. Salt and pepper the prawn cream and keep it aside.
Now prepare the shellfish fumet by boiling the heads of the prawns in about a liter of water together with a carrot, an onion, a few tomatoes, a tablespoon of oil and a little white wine.
Cook the comic for half an hour, skimming continuously. When it is ready, strain it and set it aside for cooking the risotto.
Fry in a saucepan 2 chopped shallots in a knob of butter and 2 tablespoons of oil, add the rice and toast it.
When the rice is well toasted, add the white wine, let it evaporate and cook the rice, adding the shellfish stock little by little.
When there is about ten minutes to complete the risotto, add the scampi cream and the tomato, from which you have removed the skin and seeds, cut into very small pieces.
At the end of cooking, turn off the heat and stir the risotto with the scampi cream with the grated Parmesan cheese.
Serve the risotto with scampi cream garnishing the dish with chopped chives and the scampi that you have kept aside and cooked in a drizzle of oil.