Start by cleaning the scampi. First remove the head, then with the help of a pair of scissors carve the belly and gently extract the shell. With a pair of pliers, remove the dark filamentous part placed on the back, the intestine. At this point, keep the pulp aside and use the scraps to prep

Cut the shallot into slices and pour it together with the oil and crushed garlic into a pan. Let it all brown over a high flame and add the scampi scraps, wait for a few minutes, stirring occasionally, and deglaze with the brandy.

Once the brandy has evaporated, add the parsley and then also some water, the coarse salt, the grains of pepper and finally the tomato paste. At this point, stir and cook over moderate heat for 30 minutes. Once the shellfish stock is ready, you can filter it with the help of a colander.

Now focus on the scampi cream: pour 20 grams of EVO oil in a pan together with a clove of garlic and let them brown over a moderate heat. After a while, remove the garlic and add the cleaned scampi. Let them brown on both sides for a couple of minutes, add some salt and blend with the lemon juice. Remember to put a couple of scampi aside to be used for decoration later on.

Now put the scampi into a container with a high edge, add a ladle of shellfish stock, the double cream and blend everything with the immersion blender, in order to obtain a smooth cream.

At this point, take care of the risotto: finely chop the shallot and put it in a pan with some oil. Let it brown gently with a ladle of shellfish stock and then add the rice and let it toast for a few minutes, stirring often with a wooden ladle.

Once the rice has changed color slightly, add some more shellfish stock. When the stock gets absorbed by the rice, add some more of it and repeat the process until the rice is cooked. When ready, add the scampi cream, the grated lemon peel and the thyme leaves.

Now you can serve the risotto. P.S. don’t forget to decorate each dish with the scampi you previously put aside.