Recipe courtesy of Enrico Derflingher
Episode: Follow That Rice
Save Recipe Print
Risotto with Scampi and Champagne
35 min
20 min
15 min
4 servings
35 min
20 min
15 min
4 servings


Shrimp broth:


Wash the shrimp, clean away the heads and the shells. Devein and cut into small pieces.

To make the shrimp broth, use a large pot and boil the water with some salt, add the onion, carrot, celery, and shells and boil for approximately 20 minutes. Cool and set aside. Strain and reserve broth.

Cut the onion into julienne style strips and lightly fry in the olive oil. Add the rice and toast on high heat, mixing continuously to avoid burning for approximately 5 minutes. Add the glass of Champagne, allow it to reduce, then add the shrimp broth and continue mixing for another minute.

After simmering for 10 minutes, add half of the minced shrimp and keep cooking for an additional minute. Add the remaining shrimp and diced tomatoes and cook for an additional minute.

Remove the rice from the heat and whip the rice with the extra-virgin olive oil and some more Champagne.

Allow the dish to stand for a few minutes and garnish with chervil before serving.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.


Salted Caramel Brownies

Recipe courtesy of Ina Garten

Beth's Hash-Brown Potato Casserole

Recipe courtesy of Trisha Yearwood

Risotto Cakes

Recipe courtesy of Sandra Lee


Recipe courtesy of Marion Cunningham

Brown Butter Risotto with Lobster

Recipe courtesy of Giada De Laurentiis

Truffle Risotto

Recipe courtesy of Michael Symon

Mock Risotto

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.