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Nothing is more refined than risotto with Champagne and scampi

Risotto with Champagne and scampi

Today we are preparing a very good and particular risotto with Champagne and scampi, a first that should not be missing from the holiday menu.

For your Christmas or New Year’s menu, but also for an important dinner, you could think of preparing a delicious risotto with Champagne and scampi. This dish is ideal for those who want to savor a unique and certainly special first course, different from the usual but absolutely easy to prepare and without stress.

Let’s see how to make this tasty Christmas recipe together, but not only.

Risotto with Champagne and scampi
Risotto with Champagne and scampi

Preparation of risotto Champagne and scampi

  1. Start cleaning the prawns. Remove the head ( except for 4 which will serve as decoration) and eliminate the black thread of the intestine. Make two lateral cuts in the shell on the belly of the crustaceans and remove the pulp.
  2. Coarsely chop the carcasses which will then be used to prepare the broth.
  3. To prepare the shellfish broth, take a pan, add 2 tablespoons of oil and 1 chopped shallot. Then add the carcasses and brown them.
  4. Deglaze with the brandy and let it flames.
  5. Extend the shellfish broth with 250 ml of hot water and cook for 10 minutes over low heat, covering with a lid.
  6. Add the salt, strain the broth and set it aside.
  7. Cut the pulp of the prawns into small pieces and fry them in a pan containing 2 tablespoons of oil and the crushed garlic. Cook for 2 minutes, pepper, turn off the heat and keep warm.
  8. Now prepare the risotto by placing 50 g of butter and the other chopped shallot in a large pan. Let it dry and add the rice.
  9. Toast for a few minutes and add the Champagne until the bottle is finished .
  10. Let the rice cook, adding the filtered shellfish broth a little at a time and until cooked (about 18 minutes).
  11. When the rice is al dente, add the prawn pulp and mix.
  12. Turn off the heat and add the remaining butter with a good handful of chopped parsley. Whisk and finish your champagne and scampi risotto sprinkling it with a little pepper, the rest of the chopped parsley and a whole scampi just pan-fried for each dish.

If you like risotto you can also try it with risotto with sparkling wine !


We recommend that you consume this risotto at the moment and absolutely do not recommend keeping it in the fridge or freezing it in the freezer.

Riproduzione riservata © - WT

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