Shrimp Scampi Risotto

Shrimp Scampi Risotto

Shrimp scampi is one of my favorite easy dinner party appetizers and risotto is a cinch to make as a first course.  Why not add those together for a two-in-one taste treat?  I added some tomatoes to my standard scampi recipe and folded this dish into my done risotto for one of my favorite new recipes.  This is absolutely lovely with home grown tomatoes but in the winter I would use canned.  This is a loose risotto, the way I love it.

Serves 6 to 8 as a first course

Risotto:

• 6 cups chicken broth, Swanson is fine
• 4 tablespoons unsalted butter, divided
• 1 tablespoon extra virgin olive oil
• ½ cup finely chopped shallots
• 1 ½ cups Arborio rice
• ½ cup dry white wine

Shrimp Scampi:

• 3-4 tablespoons good quality olive oil
• 1 pound shrimp with all shells removed
• 2 tablespoons shallots minced
• 1 teaspoon garlic minced
• ½ teaspoon red pepper flakes
• ¾ cup dry white wine
• 2 cups chopped, peeled and seeded tomatoes, use canned only if you have to in the winter
• 2 tablespoons parsley
• Good olive oil for finishing

Bring the broth to a simmer in a saucepan.


Heat two tablespoons of butter and oil in a heavy four quart pan over moderate heat. Add the onion and sauté for 1 to 2 minutes, until it begins to soften but does not brown. Stir the rice into the onion mixture; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and cook, stirring frequently until the wine is absorbed. Begin to add the simmering broth, ½ cup to 1 cup at a time, again, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. Keep the risotto at an even, lively but low boil to ensure the proper rate of evaporation of the broth. The addition of broth should take about 18 minutes.

While cooking the risotto, make the scampi. Season the shrimp with salt, pepper and a touch of olive oil to coat. Heat pan until hot and add the 3-4 tablespoon oil (to cover the bottom of pan) then quickly add the shrimp in one layer. Do not crowd. Sear well on one side then top with shallots, red pepper flakes and garlic and stir-fry until it is almost done. Pour in wine and reduce over high heat. Push shrimp to the sides of pan to avoid them over cooking or remove them if they are cooked. Overcooked shrimp will ruin the dish. Reduce sauce until it tastes good, then season with salt and add the tomatoes and return the shrimp if you removed it. Add parsley, toss then set aside until risotto is ready.

Begin tasting the risotto after 15 minutes of cooking to determine if it is done. The timing may vary by 2 to 3 minutes on either side. You may not need all the broth or if you need more and can just add hot water. This will depend on your rice. Once done, add the scampi and stir to heat and incorporate into the rice. Serve in wide brimmed soup bowls and pour on a bit of the best olive oil you can afford.