Risotto di Asparagi e Scampi

Name: Risotto di Asparagi e Scampi
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 tablespoon cognac; 1 tablespoon butter; 250 g (9 oz) risotto rice; 125 ml (4 fl oz/½ cup) white wine; 2 tablespoons grated parmesan; 12–16 scampi (red-claw, langoustines or large prawns); 12–16 scampi (red-claw, langoustines or large prawns); 12–16 scampi (red-claw, langoustines or large prawns); 1 large carrot; 12–16 scampi (red-claw, langoustines or large prawns); 1 bay leaf; ½ onion; 360 g (13 oz) asparagus; a few peppercorns; 4 tablespoons olive oil; ½ onion, finely chopped

Asparagus & Scampi Risotto

Preparation info

Serves
4

Difficulty
Medium

Appears in

Venezia

By Tessa Kiros

Published 2008

About

This is also good & delicate with just scampi or just asparagus. Some people don’t serve parmesan with seafood, but I put a bit in here.

Ingredients

12–16 scampi (red-claw, langoustines or large prawns)

Europe
Italy
Dinner
Mediterranean

Method

____To make the brodo, peel & clean the scampi & halve them down the middle. Set the meat aside for now, but rinse the heads & shells & put them in a pot with 1.5 litres (52 fl oz/

Ingredients

Method

Photos