• 320g risotto rice
• 600g fresh scampi
• 3 shallots
• 4 tbsp extra virgin olive oil
• 2 tbsp butter
• 2 basil leaves
• 1 shot cognac (or ½ glass dry white wine)
• 1 tbsp cooking cream
• 1 tomato, skinned, seeded and finely diced
• Salt and pepper
1. Shell and devein the scampi. Make a fish stock using the heads. Skim off any impurities that rise to the surface and gently simmer for about 30 minutes. Strain before adding to the risotto. Reserve the tails for the creamy sauce. Keep one aside for decoration.
2. Sauté 2 tablespoons of oil, butter, basil and 2 shallots. As soon as the shallots soften, add the scampi and cook for a few minutes. Pour in the cognac or wine and leave on heat for a further 5 minutes.
3. When the sauce base has cooled, purée with a stick blender. If it is too dry, dilute with a few tablespoons of fish stock. Stir in the cream and adjust seasoning.
4. In a risotto pan, heat the remaining oil and sauté the third shallot (finely chopped). Add the rice and cook until “toasted”. Gradually ladle in the fish stock allowing each ladleful to absorb before adding the next. A few minutes before the rice is al dente, stir in the scampi cream and the diced tomato.
5. Serve with a sprinkling of chopped chives and scampi tail.