Risotto Di Scampi

Risotto with “Dublin” Prawns

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

The Norway lobster, a very small species of lobster, with slender claws, and common in the seas of Norway as well as in the Mediterranean, the Gulf of Naples and the Bay of Biscay, is sold in London under the name of “Dublin” prawns. The flavour is extremely delicate, and the “scampi” of Italy, and of Venice in particular, where they are slightly different from our “Dublin” prawns, seem to surpass, both in texture and taste, those of other waters.


  • 2 or 3 dozen “Dublin” prawns
  • 1 lb. of rice
  • 2 pints of stock made with the shells and claws of the prawns
  • 1 small onion, salt and pepper.


Chop the onion and fry to a golden brown in a little butter or oil. Add the rice, and the fish stock, season highly with salt and pepper, stir well and simmer for about 30 minutes, or till the rice has absorbed the stock. Ten minutes before serving add the “Dublin” prawns, previously shelled and dipped in flour and fried in hot oil to a golden colour.