Risotto with Scampi and Champagne Recipe

Name: Risotto with Scampi and Champagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large shrimp, peeled, deveined, cleaned, and minced, heads and shells reserved; 1/2 onion, cut julienne style; 2 tablespoons extra-virgin olive oil; 10 ounces carnaroli rice; 1 (6-ounce) glass Champagne; 1 ounce tomatoes, cubed; 16 ounces water; Salt; 1 onion, cubed; 1 carrot, diced; 1 celery, diced; Shell and heads of shrimp; Freshly ground black pepper; Chervil leaves

Servings: persons

8 large shrimp, peeled, deveined, cleaned, and minced, heads and shells reserved
1/2 onion, cut julienne style
2 tablespoons extra-virgin olive oil
10 ounces carnaroli rice
1 (6-ounce) glass Champagne
1 ounce tomatoes, cubed
16 ounces water
Salt
1 onion, cubed
1 carrot, diced
1 celery, diced
Shell and heads of shrimp
Freshly ground black pepper
Chervil leaves

1
Wash the shrimp, clean away the heads and the shells.
2
Devein and cut into small pieces.
3
To make the shrimp broth, use a large pot and boil the water with some salt, add the onion, carrot, celery, and shells and boil for approximately 20 minutes.
4
Cool and set aside.
5
Strain and reserve broth.
6
Cut the onion into julienne style strips and lightly fry in the olive oil.
7
Add the rice and toast on high heat, mixing continuously to avoid burning for approximately 5 minutes.
8
Add the glass of Champagne, allow it to reduce, then add the shrimp broth and continue mixing for another minute.
9
After simmering for 10 minutes, add half of the minced shrimp and keep cooking for an additional minute.
10
Add the remaining shrimp and diced tomatoes and cook for an additional minute.
11
Remove the rice from the heat and whip the rice with the extra-virgin olive oil and some more Champagne.
12
Allow the dish to stand for a few minutes and garnish with chervil before serving.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 large shrimp, peeled, deveined, cleaned, and minced, heads and shells reserved, 1/2 onion, cut julienne style, 2 tablespoons extra-virgin olive oil, 10 ounces carnaroli rice, and more.

Yes, Risotto with Scampi and Champagne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto with Scampi and Champagne

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