Risotto with Scampi and Champagne
- 8 large shrimp, peeled, deveined, cleaned, and minced, heads and shells reserved
- 1/2 onion, cut julienne style
- 2 tablespoons extra-virgin olive oil
- 10 ounces carnaroli rice
- 1 (6-ounce) glass Champagne
- 1 ounce tomatoes, cubed
- Shrimp broth:
- 16 ounces water
- 1 onion, cubed
- 1 carrot, diced
- 1 celery, diced
- Shell and heads of shrimp
- Freshly ground black pepper
- Chervil leaves
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.
Allow the dish to stand for a few minutes and garnish with chervil before serving.
Recipe courtesy Enrico Derflinger, Hotel Eden, Italy
Recipe courtesy of Robert Irvine