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Risotto con Scampi

By: NAKANO®  
"This creamy risotto is delicately flavored with chicken broth and natural rice vinegar, allowing the prawns to shine in this Italian-inspired delight."

Rating: This weblink has been rated 2 times with an average star rating of 1.0 Read Reviews (2)

Rate/Review | 38 people have saved this

 

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Original Recipe Yield 8 first-course servings
 

Ingredients

  • 5 cups cold water
  • 1 (14 ounce) can chicken broth
  • 4 tablespoons butter
  • 3/4 pound peeled and deveined prawns, diced 3/8-inch
  • 1 cup NAKANO® Natural Rice Vinegar
  • 1 teaspoon fresh grated lemon zest or dried lemon peel
  • 3/4 teaspoon salt
  • 1/2 cup diced onion
  • 2 large cloves garlic, finely chopped
  • 2 cups Arborio or medium grain rice
  • 3/4 cup finely shredded Parmigiano Reggiano cheese
  • Freshly ground black pepper

Directions

  1. In a 4-quart pot, bring the water and broth to a boil; reduce heat to keep simmering. In a heavy 6-quart pot, melt 2 tablespoons of the butter over high heat without burning butter; add prawns, vinegar, lemon zest, and 1/4 teaspoon of the salt. Cook and stir until prawns turn pink and translucent, 1 to 2 minutes; use a slotted spoon to transfer to a bowl. Pour cooking liquid into a separate bowl; set aside prawns and liquid.
  2. In the same 6-quart pot, melt remaining butter over medium-low heat. Add onion, garlic, and remaining 1/2 teaspoon salt; stir frequently until very tender, about 5 minutes. Add rice; cook and stir 3 minutes without browning. Stir in liquid from prawns and 3 cups of the hot broth/water. Start timing now (20 to 22 minutes for Arborio; 16 to 17 minutes for medium grain). Cook over medium-low heat, stirring frequently and adding 1/2 to 1 cup broth/water when liquid is almost gone (do not let rice get dry); repeat until rice is al dente (slightly chewy, not chalky).
  3. Taste rice near end of cooking to avoid overcooking. Stir in prawns and cheese. Add more broth/water, as needed, until rice is creamy and slightly soupy; adjust salt and pepper to taste. Serve immediately.

Footnotes

FOOTNOTE

  • Serves 8 (first course) or 4 (main dish).

Nutritional Information open nutritional information

Amount Per Serving  Calories: 306 | Total Fat: 6.6g | Cholesterol: 80mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2008 by drummajor78 
This did not taste anything like scampi I've had in the past. The flavor was very unpleasant... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2008 by quistz 
Unfortunately for the submitter, this tastes a lot better without the vinegar. MORE

 
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