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1
Clean the Scampi removing head, skin and deveining them. Set aside.
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2
Peel and chop very finely the shallots.
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3
Put the Champagne in a pan and warm it up.
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4
Put the vegetable broth in a pan and keep it over low heat so it is always hot.
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5
In a pan melt 2 tablespoons of butter over medium heat, add the other shallot and allow to cook for 5 minutes until translucent. Add the rice and fry until well coated in oil and lightly translucent.
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6
Add the 750ml of warm Champagne all at once, stir and allow the risotto to simmer gently (uncovered).
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7
When the rice is almost dry, add enough broth to continue cooking until al dente (more or less 15 minutes).
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8
Meanwhile, melt the other 2 tablespoons of butter and lightly saute the Scampi. Season with salt and pepper. Chop in 2 or 3 pieces 6 scampi and keep the others for garnish. Keep warm covering with an aluminium foil.
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9
Warm up the cream but don't let it boil.
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10
After 15 minutes, remove from the heat. Check the seasoning and add some freshly grated black pepper, the hot cream and stir vigorously with a wooden spoon to cream the risotto. Check the seasoning. Add half the scampi and any juices from the pan and mix gently. Cover and let rest for 3 minutes before serving.
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11
Plate the risotto, garnish with 2 Scampi per plate, sprinkle with some chopped parsley and freshly ground black pepper.
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12
In Italy we don't serve Parmesan dish with any fish or shellfish so this risotto doesn't call for any cheese but feel free to add if you like it.
