Shrimp Risotto
Recipe first for 2 people based on Scampi - cooking method to boil.
Preparation:
Preparation: Shell the scampi keeping the heads, claws and shells. Boil all these scraps for about half an hour in 1/2 liter of water to which you will have added the salt and a sprig of parsley. In the meantime, brown some chopped garlic and parsley in four tablespoons of oil and before it browns, add the rice. Stir for a few minutes (be careful, the rice must not burn) and then pour over half a glass of white wine. Bring the risotto to the boil, adding, as needed, the broth made with the shellfish shells. When the rice is half cooked, add the roughly chopped scampi pulp and continue until cooked through. This simple and delicate risotto can also be prepared with prawns or any other shellfish.
Ingredients:
Ingredients: 150 g of rice - 200 g of small scampi - parsley - 1 clove of garlic - chilli pepper - a little white wine - olive oil - salt
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