Scampi Risotto - The Fish Factory

Ingredients

• 300/400 g Scampi meat or 1.5kg whole scampi shells on
• 1 tbsp Extra virgin olive oil (EVOO)
• 50 g Butter unsalted
• 1 Garlic clove, minced/grated
• 2 tbsp Flat leaf parsley, finely chopped
• 400 g Carnaroli rice (or Arborio)
• 1.6 L Fish stock (add the shells to infuse)
• 2 French shallots, finely diced (or 1 small brown onion)
• 1/2 cup White wine
• 2 tbsp Extra virgin olive oil (EVOO)
• 120 g Butter unsalted
• Zest of 1 lemon
• 40 g Parmesan, finely grated (optional)
• Salt and pepper to taste
• 2 tbsp Butter unsalted
• 1/2 cup Lemon juice
• 1 tbsp Flat leaf parsley, finely chopped
• Whole scampi (shell on), pan-fried
• Flat leaf parsley, finely chopped