RISOTTI
RISOTTO WITH SCAMPI
Risotto ai Scampi, a luxurious and flavorsome dish, is a jewel in the crown of Italian cuisine, particularly renowned in the regions boasting rich seafood traditions. This exquisite risotto marries the creamy, al dente rice with the succulent sweetness of scampi, a type of shellfish similar to lobster and prawns. Each grain of rice absorbs the delicate yet intense flavors of the scampi, along with a blend of aromatic herbs and a splash of white wine, resulting in a harmonious symphony of tastes. The dish is creamy, yet light, and highlights the natural, briny sweetness of the seafood. Perfect for a sophisticated dining experience.
Recipe and Ingredients for 4 Guests
Ingredients
- Scampi: 16 pieces, cleaned and deveined
- Arborio Rice: 320 grams
- Fish Stock: 1.5 liters, warm
- Dry White Wine: 120 ml
- Onion: 1 small, finely chopped
- Garlic: 1 clove, minced
- Olive Oil: 2 tablespoons
- Butter: 50 grams
- Parmesan Cheese: 50 grams, grated
- Fresh Parsley: Chopped, for garnish
- Salt and Pepper: To taste
- Scampi: 16 pieces, cleaned and deveined
- Arborio Rice: 320 grams
- Fish Stock: 1.5 liters, warm
- Dry White Wine: 120 ml
- Onion: 1 small, finely chopped
- Garlic: 1 clove, minced
- Olive Oil: 2 tablespoons
- Butter: 50 grams
- Parmesan Cheese: 50 grams, grated
- Fresh Parsley: Chopped, for garnish
- Salt and Pepper: To taste
preparation
- Sauté Scampi: In a pan, heat some olive oil and lightly sauté half of the scampi. Set aside for garnish.
- Cook the Risotto: In a large pot, heat the remaining olive oil and butter. Add onion and garlic, cooking until soft. Stir in the rice, ensuring each grain is coated and translucent.
- Deglaze and Simmer: Add white wine, allowing it to evaporate. Gradually add warm fish stock, one ladle at a time, waiting until each is absorbed before adding the next.
- Add Scampi: Halfway through cooking, add the remaining scampi to the risotto.
- Finish the Dish: Once the rice is al dente and creamy, stir in the grated Parmesan. Season with salt and pepper.
- Serve: Plate the risotto, topping each serving with sautéed scampi and a sprinkle of fresh parsley.
food cost
Estimated Costs
- Scampi: 16 pieces (approx. 800 grams). Approximate cost: ¥380 per kilogram. Total: ¥304.
- Arborio Rice: 320 grams. Approximate cost: ¥30 per kilogram. Total: ¥9.6.
- Fish Stock: 1.5 liters. Approximate cost: ¥30.
- Dry White Wine: 120 ml. Approximate cost: ¥80 per bottle (750 ml). Total: ¥12.8.
- Onion, Garlic, Olive Oil, Butter, Parmesan Cheese, Parsley, Salt, Pepper: Approximate total cost: ¥25.
Total Cost for 4 Servings
- Ingredients: ¥381.4
Total Ingredient Cost: ¥381.4
Cost Per Serving
Cost Per Serving = ¥381.4 / 4 ≈ ¥95.35 per serving
Wine Pairing Suggestion
For Risotto ai Scampi, a wine that complements the delicate flavors of the seafood and the richness of the risotto is ideal. A crisp and mineral-driven white wine such as a Soave or a Verdicchio would be excellent, with their ability to cut through the creaminess of the dish while enhancing the scampi's flavor. Alternatively, a light-bodied and citrusy Pinot Grigio could also provide a refreshing counterpoint to the risotto's richness.