MKR episode 18 recipe: Risotto with Scampi and Stracciatella

Prep time: 45 minutes

Cook time: 3 hours

Serves 4.

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Ingredients

18 scampi, peeled, heads and shells reserved

2 tsp olive oil

Finely grated zest of 1 lemon

125ml thickened cream

1 tbs tomato paste

100g straciatella

Micro herbs, to garnish

Extra olive oil, to drizzle

Scampi stock

1 tbs olive oil

Reserved scampi heads and shells

2 brown onions, coarsely chopped

2 carrots, finely chopped

2 sticks celery, coarsely chopped

4 large tomatoes, chopped

3 garlic cloves, coarsely chopped

60g tomato paste

250ml dry white wine

2 litres fish stock

Risotto

1 tbs olive oil

2 eschallots, finely chopped

3 garlic cloves, crushed

300g arborio rice

125ml dry white wine

1L scampi stock

1 lemon, zest finely grated, juiced

50g butter, chopped

Method

1. Cut 12 of the peeled scampi into 3cm pieces and combine with the oil and lemon zest in a bowl to make the ‘scampi crudo’. Season. Refrigerate until required.

2. Blend remaining peeled scampi with the cream and tomato paste.

3. To make scampi stock, heat oil in a large saucepan or stock pot, over medium heat.

4. Add scampi heads and shells, onions, carrots, celery, tomatoes and garlic. Season generously.

5. Cook, stirring occasionally and pressing down to crush scampi heads, for about 20 minutes or until mixture is lightly caramelised. Stir in tomato paste and cook, stirring, for 2 minutes. Add wine and simmer until reduced by half. Add stock. Bring to a simmer. Reduce heat to lowest heat and simmer for 1 hour, stirring occasionally or until reduced by half.

6. Strain mixture through a fine sieve, back into a clean pan, pushing down on solids, to remove as much liquid as possible. Discard solids.

7. To make risotto, heat the oil in a large deep frying pan over medium-high heat. Add eschallot and cook until soft. Stir in garlic and rice and cook, stirring, for 2 mins or until the grains appear glassy. Add wine and bring to the boil. Cook, stirring constantly, for 2 mins or until wine is absorbed. Stir in lemon zest. Add 1/2 cup (125ml) of the hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy. Stir in scampi cream. Stirin lemon juice. Season.

8. Divide risotto among serving plates. Top with scampi crudo, straciatella and micro herbs. Drizzle with extra olive oil.