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Scampi risotto in a lemon-butter Sauce
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Scampi risotto in a lemon-butter Sauce
Because this dish has been one of our restaurant’s best sellers, John thought, why not share it with you for Valentine’s Day. John’s risotto is made with a homemade scampi broth, which he prepares with the scampi shells serves it with roasted scampi with butter, garlic and fresh parsley and finished with a lemon butter sauce and fresh lemon zest. The result; a dish filled with flavours! Cook a risotto dish like a real chef!
Scampi risotto in a lemon-butter Sauce
| Prep time: 15 to 20 minutes |
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| Cooking time: 2h30 |
| Servings or yield: For 2 people |
| Difficulty level: Complex |
| For the Scampi Broth (makes 6 cups) |
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| 12 fresh scampis (450g package) |
| 50g ginger |
| 1 tbsp tomato paste |
| 6 tbsp Olio di Oliva (olive oil) |
| 1/4 cup white wine |
| For risotto |
| 1 1/2 cups Arborio rice |
| 2 French shallots (or 1 yellow onion) |
| 1/4 cup white wine |
| 4 tbsp Olio di Oliva (olive oil), divided |
| 1/4 cup butter (unsalted) |
| Zest of 1 lemon |
| Salt + pepper to taste |
| For the Scampi meat |
| 1/4 cup butter, unsalted & room-temperature |
| 2 tbsp parsley, minced |
| 3 cloves garlic, minced |
| 1 tbsp Olio di Oliva (olive oil) |
| Lemon-Butter Sauce |
| 2 tbsp butter, unsalted |
| Juice of 1/2 lemon |
| 1 tbsp parsley, chopped |
Preparation
For the scampi broth
Remove shells from scampi meat and set aside. Note: You will only use the shells for the broth. You should rinse the scampi meat and let it sit on a paper towel to ensure all the water has been drained.
Smash the garlic and cut up the ginger into chunks. In a large pot, Heat up the olive oil with the garlic and ginger for 3 minutes on high heat (or until the garlic is golden). Stir in the tomato paste. Add in the scampi shells and sauté for about 3-4 minutes. Add the white wine. When the white wine has evaporated, add 6 cups of water and let it boil. Once boiled, lower the heat to med-low and cover for 1 hour. Filter.
Preheat the oven to 450˚F.
For the risotto
Mince 2 cloves of garlic and the shallots. Heat up a saucepan on medium-high and add 3 tbsp of olive oil, minced shallots + garlic until translucent. Add rice and stir constantly for about 2 min or until rice turns white. Add the white wine and let it evaporate. Using a ladle, add the scampi broth to the risotto until rice is almost covered.
Tip: The rice will quickly absorb the broth, so you want to keep adding a ladle-full every time it is absorbed to avoid burning the rice. Constantly stir the rice until cooked, about 30 minutes. When the rice is cooked, add salt + pepper to taste. Mix in the butter and turn off the burner. Mix in lemon zest. Add 1 tbsp of olive oil and cover for 10 min.
For the scampi meat
While the risotto is sitting, mince the parsley and garlic. In a bowl, combine the minced parsley and garlic with the butter using a fork, add salt + pepper to taste, mix again.
Add 1 tbsp of olive oil to an over pan and spread with a paper towl. Give your scampi one more pat with the paper towel and place them in the pan. Add about 1 tsp of the butter to each scampi. Bake in the oven for 8-10 min.
For the Lemon-Butter Sauce
Heat up a pan on high heat with butter and lemon juice, salt + pepper to taste. Stir in the minced parsley. Cook for about 3-5 min, until butter is melted and starts to bubble.
Place a scoop of risotto onto a plate with a few pieces of scampi and pour the lemon-butter sauce over. Enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - The scampi broth— Remove shells from scampi meat and set aside. Note: You will only use the shells for the broth.
2 - You should rinse the scampi meat and let it sit on a paper towel to ensure all the water has been drained.
3 - Smash the garlic and cut up the ginger into chunks.
4 - In a large pot, Heat up the olive oil with the garlic and ginger for 3 minutes on high heat (or until the garlic is golden).
5 - Stir in the tomato paste.
6 - Add in the scampi shells and sauté for about 3-4 minutes.
7 - Add the white wine.
8 - When the white wine has evaporated, add 6 cups of water and let it boil. Once boiled, lower the heat to med-low and cover for 1 hour. Filter.
9 - Preheat the oven to 450˚F. For the risotto—Mince 2 cloves of garlic and the shallots.
10 - Heat up a saucepan on medium-high and add 3 tbsp of olive oil, minced shallots + garlic until translucent.
11 - Add rice and stir constantly for about 2 min or until rice turns white.
12 - Add the white wine and let it evaporate.
13 - Using a ladle, add the scampi broth to the risotto until rice is almost covered.
14 - The rice will quickly absorb the broth, so you want to keep adding a ladle-full every time it is absorbed and constantly stir the rice until cooked, about 30 minutes.
15 - When the rice is cooked, add salt + pepper to taste.
16 - Mix in the butter and turn off the burner.
17 - Mix in lemon zest.
18 - Add 1 tbsp of olive oil and cover for 10 min.
19 - For the scampi meat— While the risotto is sitting, mince parsley.
20 - Mince garlic.
21 - In a bowl, combine the minced parsley and garlic with the butter using a fork, add salt + pepper to taste, mix again.
22 - Add 1 tbsp of olive oil to an over pan and spread with a paper towl.
23 - Give your scampi one more pat with the paper towel and place them in the pan.
24 - Add about 1 tsp of the butter to each scampi.
25 - Bake in the oven for 8-10 min.
26 - For the Lemon-Butter Sauce— Heat up a pan on high heat with butter and lemon juice, salt + pepper to taste.
27 - Stir in the minced parsley. Cook for about 3-5 min, until butter is melted and starts to bubble.
28 - Place a scoop of risotto onto a plate with a few pieces of scampi and pour the lemon-butter sauce over. Enjoy!
