| 1 |
Rinse the scampi and remove heads and shells. Set aside. Place the heads and shells in saucepan covered with white wine, water and salt. Boil for 10 minutes and then strain through a sieve into a bowl, pressing the heads and shells to remove all the moisture. Discard these, clean the pan and measure the liquid back into it. Add water to make up 1 litre/1-3/4 pints. Cover and simmer gently over a low heat until required. |
| 2 |
Add the oil and half the butter to a large flame-proof casserole. Add the onion and cook gently for about 10 minutes over a low heat until transparent. Stir in the garlic and cook for several seconds. Sprinkle in the rice and stir over a low heat for 3-4 minutes. Stir in half the simmering stock and half the pureed tomatoes. Add the broken bay leaf and pepper to taste. Cover and cook over a low heat for 12 minutes. Pour over the remaining hot stock, stir gently, cover and cook for 8 minutes more. Remove the pan from the heat and leave to stand for 5 minutes. |
| 3 |
Melt the remaining butter in the pan used for the stock. Add the scampi and set over a medium heat until just cooked, stirring often. Remove the pan from the heat. |
| 4 |
Heat the remaining pureed tomatoes in a small pan until thickened. Add salt and pepper to taste. |
| 5 |
Oil a fluted ring mould and press the risotto into it. Turn onto a warm serving platter. Fill the middle with most of the hot scampi and then spoon the hot tomato puree over the top of the mould. Garnish the edge of the dish with the remaining scampi if desired. |
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