Risotto with Asparagus and Scampi

I will be pleased to provide you with a recipe for a delicious risotto with asparagus and scampi with an Italian twist. Here is how to prepare it:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 500 g of asparagus
• 300 g of scampi (you can also use prawns if you prefer)
• 1 small shallot
• 1 liter of vegetable or fish stock
• 1/2 glass of dry white wine
• Butter q.b (quantum satis)
• Extra virgin olive oil q.b.
• Salt
• Freshly ground white pepper
• Grated Parmesan cheese (optional)

Preparation

1. Clean the asparagus by removing the hard end part of the stem and cut them into pieces, keeping the tips whole.
2. Blanch the asparagus in salted water for a few minutes. Drain them, keeping the cooking water aside.
3. In a pan, lightly fry the finely chopped shallot in extra virgin olive oil. Add the asparagus stem pieces except for the tips and sauté for a few minutes.
4. Add the rice and toast it until it becomes translucent, then deglaze with the white wine.
5. When the wine has evaporated, begin adding the vegetable or fish stock little by little, continuing to stir and keeping a gentle and regular cooking.
6. Halfway through cooking, add the asparagus tips and, if necessary, a bit of the asparagus cooking water to enrich the flavor.
7. Clean the scampi by separating the tail from the shell. You can cut the tails in half to make the dish even more refined.
8. In a separate pan, cook the scampi with a drizzle of oil and a bit of butter until they turn pink and slightly golden. If desired, you can deglaze them with a bit of brandy.
9. A few minutes before the rice is done, add the scampi to the risotto to blend them well with the rest of the ingredients.
10. Once the rice is cooked al dente and the liquid has been almost completely absorbed, cream the risotto with a piece of cold butter and, if you wish, with grated Parmesan cheese.
11. Adjust the seasoning with salt and pepper.
12. Let the risotto rest for a couple of minutes before serving.

Plate the risotto garnishing it with the scampi and some asparagus tips. Serve immediately, nice and hot.

Curiosity

Risotto with asparagus and scampi is a typical dish of Italian cuisine, particularly suitable for spring when asparagus is in season. The combination with crustaceans such as scampi adds a touch of luxury and refinement, making it suitable for special occasions. The secret to a perfect risotto is to use high-quality rice and keep the pot at a constant temperature to ensure an even cooking. And remember, the final creaming is essential to achieve that characteristic creaminess we all love about risotto!

Happy cooking and enjoy your meal!