RISOTTO WITH SCAMPI CREAM SAUCE

Risotto with Scampi Cream Sauce – Creamy, Refined, and Incredibly Flavorful

Creamy risotto meets the delicate sweetness of scampi, bathed in a luscious tomato and cream sauce with just the right touch of heat.

This Risotto with Scampi Cream Sauce is a dish that feels both refined and comforting — perfect for a special dinner or when you simply want to impress at home.

👵 Why Nonna Loves This Recipe

Because it’s a dish that speaks to the heart. The combination of tender scampi, creamy sauce, and the gentle bite of al dente risotto makes this a recipe that balances elegance and warmth.

Nonna loves serving it with a sprinkle of parsley and a glass of chilled white wine.

🍽️ Difficulty:

Medium

🕒 Total Time:

40–45 minutes

👨‍👩‍👧‍👦 Serves:

4 people

🛒 Ingredients

• 2 tbsp fresh parsley, chopped

• 6 scampi (langoustines)

• 2 ½ cups (600 ml) water

• ½ medium onion, finely chopped

• ¼ cup (50 ml) extra virgin olive oil

• 1 small chili pepper (optional, for heat)

• Salt, to taste

• 1 tsp all-purpose flour

• ½ cup (120 ml) dry white wine

• ¾ cup (200 g) tomato purée

• ¾ cup (200 ml) vegetable cooking cream or heavy cream

• 1 ½ cups (300 g) arborio or carnaroli rice

👩‍🍳 Instructions

1️⃣ Prepare the scampi broth:
In a pot, bring 600 ml of water to a boil. Add all 6 scampi and cook for 7 minutes. Remove the scampi, peel and set the meat aside. Reserve the flavorful cooking water — this is your base for the risotto.

2️⃣ Make the flavor base:
In a wide saucepan, heat olive oil and sauté the onion and chili pepper until soft. Add 3 chopped scampi, a pinch of salt, and cook for 3 minutes, stirring.

3️⃣ Deglaze and thicken:
Stir in the flour, then pour in the white wine. Let it simmer for 2 minutes to evaporate the alcohol.

4️⃣ Build the sauce:
Add the remaining scampi, reserved broth, tomato purée, and cook for 5 minutes. Stir in the cream and simmer gently for another 5 minutes until the sauce thickens slightly.

5️⃣ Cook the risotto:
Stir in the rice and cook for the time indicated on your rice package (typically 15–18 minutes), stirring regularly and adding extra hot water if needed. Adjust salt to taste.

6️⃣ Final touch:
Just before serving, check consistency — the risotto should be creamy but not soupy. Finish with chopped parsley, plate, and serve hot. Optional: garnish with reserved whole scampi for a beautiful presentation.

🧾 Nutritional Facts (per serving – approx.)

💡 Nonna’s Tips

• Use carnaroli rice for an even creamier texture.

• Can’t find scampi? Substitute with large shrimp or prawns.

• Add a touch of lemon zest for a bright citrus finish.

• Serve with a glass of crisp Vermentino or Pinot Grigio.

RISOTTO WITH CREAM SCAMPI SAUCE

This Risotto with Scampi Cream Sauce is Italian coastal elegance on a plate — rich, refined, and made to impress. Perfect for your next dinner gathering or a night when you want something truly special.

Print Recipe Pin Recipe

Course Fish

Cuisine Italian

Servings 4

Notes

Ingredients

• 2 tbsp fresh parsley, chopped
• 6 scampi (langoustines)
• 2 ½ cups (600 ml) water
• ½ medium onion, finely chopped
• ¼ cup (50 ml) extra virgin olive oil
• 1 small chili pepper (optional, for heat)
• Salt, to taste
• 1 tsp all-purpose flour
• ½ cup (120 ml) dry white wine
• ¾ cup (200 g) tomato purée
• ¾ cup (200 ml) vegetable cooking cream or heavy cream
• 1 ½ cups (300 g) arborio or carnaroli rice

---

👩‍🍳 Instructions

1️⃣ Prepare the scampi broth:
In a pot, bring 600 ml of water to a boil. Add all 6 scampi and cook for 7 minutes. Remove the scampi, peel and set the meat aside. Reserve the flavorful cooking water — this is your base for the risotto.

2️⃣ Make the flavor base:
In a wide saucepan, heat olive oil and sauté the onion and chili pepper until soft. Add 3 chopped scampi, a pinch of salt, and cook for 3 minutes, stirring.

3️⃣ Deglaze and thicken:
Stir in the flour, then pour in the white wine. Let it simmer for 2 minutes to evaporate the alcohol.

4️⃣ Build the sauce:
Add the remaining scampi, reserved broth, tomato purée, and cook for 5 minutes. Stir in the cream and simmer gently for another 5 minutes until the sauce thickens slightly.

5️⃣ Cook the risotto:
Stir in the rice and cook for the time indicated on your rice package (typically 15–18 minutes), stirring regularly and adding extra hot water if needed. Adjust salt to taste.

6️⃣ Final touch:
Just before serving, check consistency — the risotto should be creamy but not soupy. Finish with chopped parsley, plate, and serve hot. Optional: garnish with reserved whole scampi for a beautiful presentation.

Keyword scampi, risotto, rice, scampi sauce, cream scampi sauce,