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

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👩‍🍳 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.