Ingredients
For the Risotto
- 2 cups rice
- 5 cups vegetable broth
- 2 white onions
- 1.8 lb (800 g) scampi
- ½ cup butter
- ¼ cup grated Parmesan cheese
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
- 1 sprig parsley
For the Vegetable Broth
- 1 tomato
- 1 onion
- 1 carrot
- 1 celery stalk
- 5 cups water
Instructions
Prepare the Vegetable Broth
Add all broth ingredients to a large pot, bring to a boil, and simmer for about 1 hour.
Prepare the Risotto Base
Finely chop the onion and sauté it in olive oil with a pinch of salt.
Add the rice and toast it over high heat for about 1 minute.
Cook the Risotto
Lower the heat and gradually add the hot broth, one ladle at a time, allowing it to absorb before adding more.
Add some peeled scampi pieces during cooking.
Continue for about 13–15 minutes, keeping the risotto creamy and never dry.
Cook the Scampi
In a separate pan, sauté the remaining scampi in olive oil for about 3–4 minutes, turning halfway through cooking.
Finish and Serve
Once the risotto is cooked, remove from heat and stir in butter and Parmesan cheese.
Serve topped with the sautéed scampi and a sprinkle of chopped parsley.