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Risotto Con Scampi

Italian.Chef's picture
  Unshelled prawns/Thoroughly defrosted frozen prawns, medium sized, shelled and shells saved 1 Pound (Use Fresh)
  Fish heads and trimmings 2 Pound
  Water 3 Pint
  Dry white wine 6 Tablespoon
  Onions 2 Small, sliced
  Carrot 1 , sliced
  Parsley sprigs 2
  Bay leaf 1
  Butter 2 1⁄2 Ounce
  Finely chopped garlic 1⁄2 Teaspoon
  Uncooked white rice 1 Pound (Plain, Preferably Italian)
  Soft butter 2 Ounce
  Grated imported parmesan cheese 6 Tablespoon

1. Make a slit on the back from head to tail of each prawn with a sharp knife, lift out the intestinal vein, wash it under cold running water and dry on paper towel.
2. In a medium sized enamelled saucepan put the prawn shells, fish heads, trimmings, water and wine; bring it to a boil over high heat, skim the surface of any scum.
3. Now add the onions, carrot, parsley and bay leaf, lower the heat and let it simmer for 30 minutes, covering partially and skimming occasionally.
4. Take it off heat and strain through a fine sieve into another saucepan.
5. Using the back of a spoon press down hard on the trimmings and vegetables to extract their juices and discard them.
6. Keep the stock on low heat so that it is barely simmering.

7. In a heavy bottomed frying pan melt 1/2 ounce of butter over moderate heat, add the prawns and garlic and cook for 2 to 3 minutes or until the prawns are pink.
8. Remove from heat, cover and keep it aside.
9. In another heavy bottomed, medium sized pan melt the rest of the butter over moderate heat, add the rice and cook for 2 to 3 minutes or until the grains become somewhat opaque, keep stirring frequently in between.
10. Pour in 3/4 pint of the simmering stock and continue to cook uncovered over moderate heat, stirring occasionally, until all the liquid is absorbed.
11. Again add 3/4 pint of stock and cook, stirring, until it is absorbed.
12. Then add 3/4 pint of stock again and cook till this is absorbed and the rice is tender (if, however, the rice is still firm, add more stock a few tablespoons at a time and continue cooking until the rice is done).
13. Now gently add the prawns and garlic with a fork with the pan juices and stir carefully so that the rice is not mashed.
14. At last, add 2 ounce of soft butter and Parmesan cheese and stir it a little.

15. Serve it immediately while it is creamy and hot with some more parmesan cheese.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1104 Calories from Fat 363

% Daily Value*

Total Fat 41 g63.2%

Saturated Fat 20.6 g102.9%

Trans Fat 0 g

Cholesterol 274.4 mg91.5%

Sodium 719.8 mg30%

Total Carbohydrates 102 g33.9%

Dietary Fiber 4.1 g16.6%

Sugars 3.8 g

Protein 80 g159.1%

Vitamin A 70.2% Vitamin C 10.9%

Calcium 33.4% Iron 66.7%

*Based on a 2000 Calorie diet

Risotto Con Scampi Recipe