Risotto with Cream of Scampi

Method

1. Finely dice onion, carrot, and celery. Sauté in extra virgin olive oil for 2-3 minutes.
2. Add the scampi (reserve about 10 for the tartare), bay leaves, pink and green peppercorns. Deglaze with cognac.
3. Add tomato passata and a few ice cubes. Cook on low heat for 40 minutes.
4. Blend the mixture with an immersion blender, then strain through a fine sieve to obtain the bisque.
5. In a separate pan, toast the risotto rice dry without any fat until it becomes too hot to hold in your hand.
6. Add boiling fish stock and start seasoning with salt.
7. Add one ladle of bisque at a time, letting the rice absorb before adding the next, stirring occasionally.
8. Meanwhile, clean the reserved raw scampi (remove intestinal vein) and finely chop with a knife. Season with lemon zest, extra virgin olive oil, and a pinch of salt.
9. When the risotto is al dente, turn off the heat. Stir in the cream and cold butter.
10. Let the risotto rest for 3-4 minutes.
11. Serve the risotto and top with the raw scampi tartare and fresh fennel fronds.