๐จโ๐ณ Method
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1
Peel the scampi and remove the intestinal tract by making a shallow cut along the back.
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2
Rinse thoroughly and pat dry with paper towels.
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3
Season the scampi with pepper and salt.
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4
Heat oil in a large pan over high heat and sear the scampi for approximately 1 minute on each side until just cooked through. Transfer to paper towels to drain.
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5
Mince the shallot and garlic finely.
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6
In the same pan, heat a little olive oil and toast the rice, stirring constantly, until the grains become translucent at the edges and look slightly glazed, about 2 minutes.
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7
Add the minced shallot and garlic to the rice.
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8
Stir gently and cook without allowing the mixture to brown, about 1-2 minutes.
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9
Deglaze the pan by pouring in the white wine and stir until nearly all liquid is absorbed.
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10
Add the chicken stock one ladle at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding the next, about 18-20 minutes total.
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11
When the rice is almost tender, stir in the saffron and its soaking liquid if available.
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12
When the risotto is creamy and the rice is tender but still slightly firm to the bite, remove from heat and stir in the Parmesan cheese and a knob of butter until well combined.
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13
Gently fold in the scampi and serve immediately on warm plates.
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