Scampi risotto in a lemon-butter Sauce

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Scampi risotto in a lemon-butter Sauce

Because this dish has been one of our restaurant’s best sellers, John thought, why not share it with you for Valentine’s Day. John’s risotto is made with a homemade scampi broth, which he prepares with the scampi shells serves it with roasted scampi with butter, garlic and fresh parsley and finished with a lemon butter sauce and fresh lemon zest. The result; a dish filled with flavours! Cook a risotto dish like a real chef!

Scampi risotto in a lemon-butter Sauce

By John Fish + Seafood Print
Details
Prep time: 15 to 20 minutes
Cooking time: 2h30
Servings or yield: For 2 people
Difficulty level: Complex
Ingredients
For the Scampi Broth (makes 6 cups)
12 fresh scampis (450g package)
50g ginger
1 tbsp tomato paste
6 tbsp Olio di Oliva (olive oil)
1/4 cup white wine
For risotto
1 1/2 cups Arborio rice
2 French shallots (or 1 yellow onion)
1/4 cup white wine
4 tbsp Olio di Oliva (olive oil), divided
1/4 cup butter (unsalted)
Zest of 1 lemon
Salt + pepper to taste
For the Scampi meat
1/4 cup butter, unsalted & room-temperature
2 tbsp parsley, minced
3 cloves garlic, minced
1 tbsp Olio di Oliva (olive oil)
Lemon-Butter Sauce
2 tbsp butter, unsalted
Juice of 1/2 lemon
1 tbsp parsley, chopped

Preparation

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!

 
 

Tips, Tricks + Culinary ideas

Risotto tip he 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.
John's tip John suggests turn off the burner (step 16) before adding butter, cover and leave for 10 minutes for a better fusion of the flavours.

Preparation steps

étapes de préparation

1 - The scampi broth— Remove shells from scampi meat and set aside. Note: You will only use the shells for the broth.

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2 - You should rinse the scampi meat and let it sit on a paper towel to ensure all the water has been drained.

étapes de préparation

3 - Smash the garlic and cut up the ginger into chunks.

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4 - 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).

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5 - Stir in the tomato paste.

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6 - Add in the scampi shells and sauté for about 3-4 minutes.

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7 - Add the white wine.

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8 - 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.


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9 - Preheat the oven to 450˚F. For the risotto—Mince 2 cloves of garlic and the shallots.

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10 - Heat up a saucepan on medium-high and add 3 tbsp of olive oil, minced shallots + garlic until translucent.

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11 - Add rice and stir constantly for about 2 min or until rice turns white.

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12 - Add the white wine and let it evaporate.

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13 - Using a ladle, add the scampi broth to the risotto until rice is almost covered.

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14 - The rice will quickly absorb the broth, so you want to keep adding a ladle-full every time it is absorbed and constantly stir the rice until cooked, about 30 minutes.

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15 - When the rice is cooked, add salt + pepper to taste.

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16 - Mix in the butter and turn off the burner.

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17 - Mix in lemon zest.

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18 - Add 1 tbsp of olive oil and cover for 10 min.

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19 - For the scampi meat— While the risotto is sitting, mince parsley.

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20 - Mince garlic.

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21 - In a bowl, combine the minced parsley and garlic with the butter using a fork, add salt + pepper to taste, mix again.

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22 - Add 1 tbsp of olive oil to an over pan and spread with a paper towl.

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23 - Give your scampi one more pat with the paper towel and place them in the pan.

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24 - Add about 1 tsp of the butter to each scampi.

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25 - Bake in the oven for 8-10 min.

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26 - For the Lemon-Butter Sauce— Heat up a pan on high heat with butter and lemon juice, salt + pepper to taste.

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27 - Stir in the minced parsley. Cook for about 3-5 min, until butter is melted and starts to bubble.

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28 - Place a scoop of risotto onto a plate with a few pieces of scampi and pour the lemon-butter sauce over. Enjoy!

Fish + Seafood