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Asparagus and Scampi Risotto

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Ingredients:
12–16 scampi (red-claw, langoustines or large prawns)
1 large carrot
½ onion
1 bay leaf
A few peppercorns
360g (13oz) asparagus
½ onion, finely chopped
4 tablespoons olive oil
250g (9oz) risotto rice
125ml (4fl oz/½ cup) white wine
1 tablespoon cognac
1 tablespoon butter
2 tablespoons grated parmesan

Directions:

1. To make the brodo, peel and clean the scampi and halve them down the middle.

2. Set the meat aside for now, but rinse the heads and shells and put them in a pot with 1.5litres (52fl oz/6 cups) of water, the carrot, onion, bay leaf, peppercorns and some salt.

3. Bring to the boil, then simmer for 30 minutes, then strain and keep the broth hot.

4. Discard the woody ends from the asparagus and cut off the tips. Keep the tips on one side & chop the stems. Sauté the onion in 3 tablespoons of the olive oil until well softened, add the chopped asparagus and sauté briefly.

5. Add the rice, turning it through so it is well coated with oil.

6. Add the white wine and let it bubble up until much of it has evaporated. Add 500ml
(17 fl oz/2 cups) of broth, stir well & simmer for 10–15 minutes or until it has almost all been absorbed. Add another 2 cupfuls of broth, stir and cook for another 5–10 minutes. Add another ½ cup of broth if you need it for a creamy risotto.

7. When your risotto is almost ready, heat the remaining oil in a small pan, add the scampi and asparagus tips and cook over high heat for 2 minutes, turning the scampi over when they have a pale golden crust underneath.

8. Add the cognac, stand back & flame the pan. Add a bit of salt and toss it all together, then take off the heat.

9. Stir the butter & parmesan into the risotto, then tip the scampi and asparagus tips into the risotto. Add salt if needed, quickly toss it all through and serve at once with black pepper.

For more information or other recipe ideas from Venezia: Food and Dreams, click here.

Words by Tessa Kiros, Tuesday 11 November 2008

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