Scampi Risotto

With fresh parsley and a lemon butter sauce. An irresistible classic Italian dish filled with flavour.

300/400 g Scampi meat or 1.5kg whole scampi shells on
1 tbsp Extra virgin olive oil (EVOO)
50 g Butter unsalted
1 Garlic clove, minced/grated
2 tbsp Flat leaf parsley, finely chopped
400 g Carnaroli rice (or Arborio)

Risotto

1.6 L Fish stock (add the shells to infuse)
2 French shallots, finely diced (or 1 small brown onion)
1 Garlic clove, minced/grated
1/2 cup White wine
2 tbsp Extra virgin olive oil (EVOO)
120 g Butter unsalted
Zest of 1 lemon
40 g Parmesan, finely grated (optional)
Salt and pepper to taste

Lemon butter sauce

2 tbsp Butter unsalted
1/2 cup Lemon juice
1 tbsp Flat leaf parsley, finely chopped

Garnish

Whole scampi (shell on), pan-fried
Flat leaf parsley, finely chopped

Remove shells from scampi meat and set aside. Note: The shells are for infusing the stock. Rinse the scampi meat and let it sit on paper towel.
For the Risotto, place the stock and the scampi shells (if using) into a large, heavy based saucepan and bring to the boil. Reduce heat to a simmer and cover with a lid to infuse for 5 minutes.
Place a medium sized, heavy based saucepan over low heat. Add 1 tbsp of the butter and the olive oil. Add onion and garlic and cook, without browning, until soft.
Add the rice and stir until all grains are coated with oil and have slightly warmed. Deglaze the saucepan with white wine then stir continuously until all liquid has been absorbed.
Add half the stock to the rice and stir to prevent rice sticking. When the liquid has reduced, add another quarter of the stock. When all liquid has been absorbed add remaining stock. Cook for a further 5 minutes until rice is cooked and creamy, add a little water if necessary.
To finish the risotto, stir through remaining unsalted butter, lemon zest and parmesan (if using).
For the scampi, heat up a pan on med-high heat with the butter and olive oil, add the garlic and scampi meat, cook tossing until lightly coloured (about 3 min). Take of the heat, season with salt and pepper and parsley.
At the same time heat up a small pan on high heat with butter and lemon juice, salt and pepper to taste. Stir in the parsley. Cook for about 3-5 min, until butter is melted and starts to bubble.
Place a scoop of risotto onto each plate, top with a few pieces of scampi and pour over the lemon-butter sauce, sprinkle with parsley. Optional: add 1 whole pan-fried scampi on top for a ‘wow’ factor. Enjoy!