Risotto with Scampi Cream

Method

1. Chop the celery, carrot, leek (or onion), and cherry tomatoes. Finely chop the shallot separately. Set aside parsley for later.
2. Clean the scampi: pull the tails from the heads, remove the carapace, and devein. Reserve the heads and carapace for the bisque. Keep a few whole tails for garnish.
3. Make the scampi bisque: in a large pan with a little olive oil, add the scampi heads and carapace, crush them with a meat tenderizer. Season with salt and pepper, then deglaze with white wine.
4. Add the chopped vegetables (celery, carrot, leek, cherry tomatoes) to the pan, but not the parsley. Cover with water and simmer for about 30 minutes. Taste and adjust salt and pepper. Strain the bisque and keep warm.
5. In a separate pan, melt a knob of butter with a little olive oil. Add the finely chopped shallot and sauté until golden, without burning.
6. Add the carnaroli rice and toast it for a minute, stirring constantly. Deglaze with white wine and let it evaporate completely.
7. Begin adding the hot scampi bisque one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next. Continue until the rice is almost al dente (about 14–16 minutes). If the bisque dries out, add a little hot water and adjust salt.
8. About 2–3 minutes before the rice is ready, add the reserved whole scampi tails, cover, and cook for 1–1.5 minutes. Remove the scampi tails and set aside.
9. When the rice is al dente, turn off the heat. Add the remaining knob of butter and mantecare (stir vigorously from bottom to top) to create a creamy emulsion. Add a little more bisque if needed.
10. Let the risotto rest for about 2 minutes, placing the cooked scampi tails on top.
11. Serve immediately, garnishing with chopped parsley, a sprinkle of black pepper, and a drizzle of extra virgin olive oil.