Italian Rice Recipes - Scampi Risotto (Risotto di Scampi) Recipe

Ingredients

• 1 large onion, chopped

• 15 g/1/2 oz/1 tbsp unsalted (sweet) butter

• 350 g/12 oz/1 1/2 cups risotto rice

• 5 ml/1 tsp saffron powder

• 1.2 liters/2 pts/5 cups stock

• 100 g/4 oz fresh or frozen peas

• 30 scampi (jumbo shrimp), cleaned and shelled

• 100 g/4 oz asparagus tips

• A little extra butter or grated

• Parmesan cheese, to serve

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Method:

1. Fry (sauté) the onion in the butter. Pour in the rice and add the saffron powder.

2. Add the stock, cover the saucepan and cook very gently for 10 minutes. Add the peas and stir. Continue cooking for a further 5 minutes.

3. Add the scampi and asparagus tips and cook for a further 5 minutes until the stock has been absorbed and the rice is tender.

4. Turn into a serving dish and dot with butter or a sprinkling of Parmesan cheese, grated.