Scampi risotto in a lemon-butter Sauce
For the scampi broth
Remove shells from scampi meat and set aside. Note: You will only use the shells for the broth. You should rinse the scampi meat and let it sit on a paper towel to ensure all the water has been drained.
Smash the garlic and cut up the ginger into chunks. In a large pot, Heat up the olive oil with the garlic and ginger for 3 minutes on high heat (or until the garlic is golden). Stir in the tomato paste. Add in the scampi shells and sauté for about 3-4 minutes. Add the white wine. When the white wine has evaporated, add 6 cups of water and let it boil. Once boiled, lower the heat to med-low and cover for 1 hour. Filter.
Preheat the oven to 450˚F.
For the risotto
Mince 2 cloves of garlic and the shallots. Heat up a saucepan on medium-high and add 3 tbsp of olive oil, minced shallots + garlic until translucent. Add rice and stir constantly for about 2 min or until rice turns white. Add the white wine and let it evaporate. Using a ladle, add the scampi broth to the risotto until rice is almost covered.
Tip: The rice will quickly absorb the broth, so you want to keep adding a ladle-full every time it is absorbed to avoid burning the rice. Constantly stir the rice until cooked, about 30 minutes. When the rice is cooked, add salt + pepper to taste. Mix in the butter and turn off the burner. Mix in lemon zest. Add 1 tbsp of olive oil and cover for 10 min.
For the scampi meat
While the risotto is sitting, mince the parsley and garlic. In a bowl, combine the minced parsley and garlic with the butter using a fork, add salt + pepper to taste, mix again.
Add 1 tbsp of olive oil to an over pan and spread with a paper towl. Give your scampi one more pat with the paper towel and place them in the pan. Add about 1 tsp of the butter to each scampi. Bake in the oven for 8-10 min.
For the Lemon-Butter Sauce
Heat up a pan on high heat with butter and lemon juice, salt + pepper to taste. Stir in the minced parsley. Cook for about 3-5 min, until butter is melted and starts to bubble.
Place a scoop of risotto onto a plate with a few pieces of scampi and pour the lemon-butter sauce over. Enjoy!