Risotto with Scampi

COOKING TIME: 2 Hours and 15 Minutes


  • Shrimp Stock
  • 2 dozen large shrimp
  • 5 tbsp My Brother's olive oil
  • 1/3 cup brandy
  • 1 celery stalk; chopped
  • 1 carrot; peeled and chopped
  • 1 large onion; chopped
  • White of one leek; chopped
  • 1 - 14 oz can Isola Chopped Tomatoes
  • 2 sprigs each fresh basil oregano parsley and rosemary
  • 4 cloves garlic; crushed
  • 4 black peppercorns
  • Pinch of red pepper flakes
  • 3 cups of water
  • Salt and freshly ground pepper to taste
  • 4 tbsp My Brother's olive oil
  • 2 shallots; minced
  • 3 cups Isola Carnaroli Rice
  • 1/2 cup grated Pecorino Toscano cheese
  • Chopped fresh flat-leaf Italian parsley to taste

Preparation Instructions

  1. Shrimp Stock: Shell and de-vein the shrimp and cut each into about 5 pieces. Save the heads and shells. Reserve 8 shelled Shrimp for Risotto. Heat the olive oil in a large pot over medium heat and sauté the heads and shells until pink. Add the brandy. Carefully ignite using a long-handled match. When the flames subside add the celery, carrot, onion, leek, tomatoes, herbs, garlic, peppercorns and pepper flakes. Stir constantly and cook for 10 minutes. Add the water and bring to a boil reduce heat to low and simmer for 2 hours. Remove from heat and allow to cool. Strain through a fine mesh sieve and push the solids through with the back of a large spoon into a saucepan over medium-low heat. Season to taste with salt and pepper. Return to the pot and bring to a slow simmer.
  2. Risotto:In a large heavy saucepan heat 2 tbsp of My Brother's olive oil and sauté the shallots until translucent about 2 minutes. Add the rice and stir until coated about 2 minutes. Add 1 cup of the shrimp stock and stir constantly until absorbed. Repeat the process until the rice is tender but still firm about 20 minutes. Stir in the remaining shelled shrimp with 8 minutes left in the cooking process. Add cheese, the remaining 2 tbsp olive oil and the parsley. Serve immediately. Serves 6.

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