Risotto di scampi Venice - Veneto
Preparation - Medium
The word scampi originally comes from the Venetian dialect name for the type of shrimp that are plentiful in the northern Adriatic sea.
2 cups shrimp boullion - see cooking instructions.
2 T extra virgin olive oil, or 2 T unsalted butter (depending on your own taste)
1 small onion, chopped
1 - 2 cloves garlic, minced
1 cup Aborio rice
1 cup white wine (or you can substitute the shrimp bouillon, if you wish)
2 T tomato fresh sauce (or commercial sauce like 'Pomi')
2 T butter additional (optional)
1/2 cup grated Parmesan cheese, optional
Pot to boil shrimp, skillet or heavy saucepan.
YOU can either boil the heads and shells of very fresh shrimp in 2 cups water to get a bouillon for the risotto, or boil the shrimp whole, reserve the water, peel and devein the shrimp, removing the heads, serve the shrimp as a separate course and return the heads and shells to the water, reducing to make 2 cups bouillon.
IN the olive oil or butter, sautée the onion and garlic until golden. Add the rice, stirring well so that it is coated with the oil.
REDUCE heat to medium, add 1 cup white wine (use a good wine that you would drink at table). Return to a very low simmer, stirring often.
STIR in the 2 T of fresh tomato sauce.
AS the rice begins to absorb the liquid and soften, add the bouillon a little at a time, until the rice is done to your taste.
OPTIONALLY stir in two additional T butter, and the Parmesan cheese
POUR risotto into warm serving bowl, garnish with parsley, serve.