2 Shallots, peeled & finely chopped
2 Garlic, thinly sliced
125g Butter, cubed
1 & 1/2 Cups of risotto rice (Carnaroli or Arborio works best)
100ml White wine (Pinot Grigio or Sauvignon Blanc works best)
1g Saffron
1/2 Cup of Parmesan, freshly grated
4 to 6 Scampie (fresh or frozen)
500ml Fish stock
500ml Water
100ml Olive oil
1 Lemon, juiced
1/4 bunch Parsley, finely chopped
Salt & pepper to taste
Method
Prepare the scampi
- Peel all the scampi, keeping the shells
- Roughly chop 2 scampi tails — these will be folded through the risotto
- Leave the remaining scampi whole for serving
- Pat dry and refrigerate until needed
Infuse the stock
- Add the scampi shells to the fish stock in a saucepan
- Bring to a gentle simmer and cook for 10–15 minutes to extract flavour
- Strain out and discard the shells
- Keep the stock warm over low heat
- Add the saffron to a ladle of the hot infused stock and set aside
Cook the base
- In a heavy-based pan, heat half the butter with a splash of olive oil over medium heat
- Add shallots and cook gently until soft and translucent (3–4 minutes)
- Add garlic and cook for 30 seconds
Toast the rice
- Stir in the rice and cook for 1–2 minutes until lightly toasted
Deglaze
- Add the white wine and cook until mostly absorbed.
Build the risotto
- Add warm infused stock one ladle at a time, stirring frequently
- Allow each addition to absorb before adding the next
- After about 8–10 minutes, stir in the saffron-infused stock
- When the rice is about halfway cooked (around 12 minutes), fold in the finely chopped raw scampi meat. It will gently poach in the rice as it finishes cooking
- Continue adding stock and stirring for 18–20 minutes total, until creamy with a slight bite in the centre
Cook the remaining scampi
- Heat olive oil in a separate pan over medium-high heat
- Season the whole scampi tails with salt and pepper
- Cook for 1–2 minutes per side until just opaque
- Finish with a squeeze of lemon juice
Finish
- Remove risotto from the heat
- Stir in remaining butter, parmesan, lemon zest and a small squeeze of lemon juice
- Adjust seasoning and fold through parsley
- Rest for 1 minute before serving
Serve
- Spoon into bowls and top with the whole sautéed scampi
- Serve immediately while beautifully creamy
About this recipe
Perfect for Easter entertaining or a long Sunday lunch, this recipe delivers restaurant-quality results at home. It’s impressive without being complicated.
Can I substitute scampi with another seafood?
Yes. Large prawns or langoustines work well and can be prepared the same way without changing the method.
What rice is best for Scampi Risotto alla Milanese?
Carnaroli is ideal for a creamy yet structured risotto, but Arborio is a good alternative and more widely available.
Can I make this risotto ahead of time?
Risotto is best served immediately. You can prepare the stock and peel the scampi ahead, but cook the risotto just before serving for the right texture.
How do I avoid overcooking the scampi?
Cook scampi quickly over medium-high heat until just opaque. Remove them from the pan as soon as they’re done, as they continue cooking from residual heat.
