Recipe: Easy Scampi Risotto

Quick and easy New Zealand style scampi risotto by Executive Chef Brendon Partridge

Ingredients

22 pc Highford NZ Scampi

1 kg Canali rice

1 tbsp Tomato paste

1 stalk celery

1 carrot

2 white onion

2 bulbs garlic

20 ml squid ink

100 g cornstarch

500 ml NZ white wine

100 g butter

100 g grana pardano

1 bunch tarragon (fresh)

Directions

1. Make a stock with the scampi heads and shells, tomato paste, celery, carrot, 1 onion and garlic
2. Cut the scampi half the scampi tales into large dice
3. Keep the remainder of scampi tales whole for topping the risotto
4. Dice the onion and garlic and sauté till soft
5. Add the rice and lightly sauté again
6. Deglaze with white wine and slowly add stock while stirring
7. Once the rice is cooked add the squid ink
8. Add in the diced scampi
9. Stir in butter and cheese
10. Plate with 1 spoon of risotto a top with 1 tail of raw scampi
11. Add 1 PC of corn starch dentelle and fresh tarragon
12. For dentelle, make a batter with cornstarch and water with squid ink
13. In a hot pan with oil add 1 spoon of batter and cook till crispy
14. Take out of the pan and set aside for garnish