TABELIAAUTHENTIC RECIPE
Risotto agli ScampiScampi Risotto
A Veneto shellfish risotto in which stock extracted from scampi heads and shells is absorbed into the rice under careful consistency control.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (2 servings)
- Whole scampiRemove heads and shells; devein the flesh.8 pieces
- Carnaroli rice180 g
- OnionFinely chopped1 piece
- CeleryFinely chopped1 stalk
- CarrotFinely chopped1 piece
- Dry white wine100 ml
- ButterKeep chilled.35 g
- Extra virgin olive oil35 ml
- Flat-leaf parsleyFinely chopped4 sprigs
- Salt6 g
Method
Prepare scampi and vegetables
- 1 Remove heads and shells from 8 scampi and devein the flesh.
- 2 Finely chop onion, celery and carrot.
- 3 Finely chop 4 parsley sprigs.
Make the stock
- 1 Heat 20 ml extra virgin olive oil in a pot and sauté the scampi heads and shells.
- 2 Once red, add half the aromatics, 50 ml white wine and 700 ml water; simmer for 25 minutes.
- 3 Crush, strain and season with 3 g salt.
Cook the rice
- 1 Sauté the remaining onion in another pot with 15 ml extra virgin olive oil.
- 2 Add 180 g Carnaroli rice; once the edges become translucent, pour in 50 ml white wine.
- 3 Gradually add warm scampi stock and cook until the rice is al dente.
Add the scampi
- 1 Add the scampi flesh and cook for just 1 minute.
- 2 Turn off the heat when the flesh is white but still moist at the center.
Finish
- 1 Mix in 35 g cold butter, 3 g salt and the parsley.
Ready when
The risotto is ready when it spreads slowly across the plate.
About this dish
Risotto agli scampi is a summer primo reflecting Veneto's lagoons and Adriatic food culture. Around Venice, dishes combining seafood and rice have naturally belonged to coastal tables.
Rice cookery developed here long ago, and risottos using seafood from the lagoon and markets became favorites in homes and trattorias. Scampi lend a sense of occasion, making them fitting for entertaining guests.
The dish still appears on restaurant summer menus. The shellfish's striking appearance meets the calm substance of rice, conveying Veneto's closeness to the sea.
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