Risotto alla Crema di Scampi

Method

1. Separate the heads and tails of the scampi. Crush the heads and shells; keep the tails raw and set aside.
2. In a large pot, sauté a knob of butter with a garlic clove, finely chopped spring onion, carrot, and celery. Add the crushed shrimp heads and shells. Cook over high heat until well browned and starting to stick. Deglaze with rum or brandy. Add a strip of lemon zest and cover with cold water. Simmer for 15-20 minutes, then strain the broth through a fine sieve.
3. In a separate pan for the cream, gently sauté finely chopped spring onion in butter and olive oil with a lemon zest strip. Add a few raw scampi tails, a spoonful of tomato passata, and cream. Cook for 5 minutes, then remove the lemon zest and blend the mixture until smooth. Set aside.
4. In a large risotto pan, melt a knob of butter with a drizzle of olive oil. Add the carnaroli rice and toast for 1-2 minutes until translucent. Deglaze with white wine and let it evaporate.
5. Gradually add the hot shrimp broth, one ladle at a time, stirring constantly. Season with salt halfway through cooking. Cook the rice until al dente, about 15-18 minutes.
6. While the risotto cooks, finely chop the remaining raw scampi tails.
7. When the risotto is almost done, stir in the prepared shrimp cream mixture and the chopped raw scampi. Adjust consistency with a little extra broth if needed.
8. Remove from heat. Add a drizzle of extra-virgin olive oil, freshly ground black pepper, and grated lemon zest. Stir vigorously (mantecare) until the risotto is creamy and shiny. Serve immediately, garnished with chopped parsley and extra lemon zest.