Best 7 Risotto With Scampi And Champagne Recipes

CHAMPAGNE RISOTTO

Steps:

• Preheat the oven to 450 degrees F.
• Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
• In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
• In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

RISOTTO SCAMPI FRA DIAVOLO

Steps:

• Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer.
• Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt.
• Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet.
• Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes.
• Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread.

SHRIMP SCAMPI RISOTTO

Steps:

• Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
• Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
• Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
• Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.

CHAMPAGNE RISOTTO (NIGELLA LAWSON)

Steps:

• Chop the celery and the white part of the leeks very finely. Melt ½ stick of the butter with the oil in a wide saucepan and cook them gently until softened. In another saucepan, pour in 1 cup of the champagne and all of the chicken stock, and keep on a very low simmer nearby to your risotto. When the vegetables are soft, tip in the rice and turn in the oil until slicked and glossy. Turn up the heat, pour in the remaining ½ cup champagne and, stirring all the time, let it be bubblingly absorbed. Turn down the heat slightly but not too low, and keep adding ladles of champagney stock, letting one ladleful be absorbed before adding the next, stirring all the while. Once the rice is cooked - 18-20 minutes should do it - stop, even if you've got some stock left over. Equally, if the rice has absorbed all the stock and yet needs further cooking - both happen - add a little more, or if it's just a very little more you think you need, boiling water will do. Off the heat, beat in the remaining butter and the Parmesan. Season with a good grinding of white pepper if possible to keep it looking pure and unspeckled.

CHAMPAGNE SHRIMP RISOTTO

Steps:

• Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
• In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
• Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
• About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.

INSTANT POT® SHRIMP SCAMPI RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
• Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.

CHAMPAGNE RISOTTO WITH SCALLOPS

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.