Risotto with scampi cream

Preparation:

Preparation: Saute 1 minced shallot in a knob of butter; add the scampi heads and shells, pressing them with a wooden spoon to release all their juice (keep the shelled tails), then flame them with half a glass of brandy. When the alcohol has evaporated, add 100 milliliters of wine and let it reduce by half; add salt and pepper, add the tomato puree, the aromatic trite, cover and cook over a moderate heat for 10 minutes then pour over 150 milliliters of cream and, after 2 minutes, pass the sauce through a sieve, obtaining a rather thick cream. Fry a chopped shallot in 2 tablespoons of oil; add the rice, toast it, wetting it with 30 milliliters of wine then bring it to the boil adding the scampi cream and as much fish stock as necessary. On the side, brown the scampi tails in a knob of butter; flame them with a little brandy, flavor them with salt and paprika, wet them with 20 milliliters of wine and with the remaining cream, then transfer them with their cooking liquid into the ready risotto. Mix and mix it with a knob of butter and a pinch of mince.