We have oval platters for everything from one magnificent fish to the perfect party platter.
Risotto al Prosecco e Scampi
Ingredients: A bottle of good prosecco, 6-8 scampi or jumbo shrimp, 1 cup Arborio or Carnaroli rice, 2 shallots, 1 carrot, 1 celery stalk, 1 bunch flat-leaf parsley, 2 tablespoon extra-virgin olive oil, 2 tablespoons butter, salt and pepper to taste
Clean and devein the scampi, sauté them in 1 tbsp. heated oil. Add 1 shallot, the carrot, celery, and half the parsley, all finally minced and 1 tsp. salt. When the vegetables begin to wilt add 1 cup of prosecco and cook, covered, for 2 to 5 minutes, just long enough to cook the scampi. Remove the scampi and, when cool, crack open, remove and chop the meat; you may wish to leave one or two whole. Return the shells to the pan with a cup of water and simmer covered for 10 minutes. Strain the broth. While the broth is simmering, melt 1 tbsp. butter in the remaining 1 tbsp. oil, add the other shallot, minced, and sauté over medium heat until the shallot is translucent. Add the rice and stir for 3 to 5 minutes. Slowly add 1 cup of prosecco, two tablespoons at a time, stirring between each addition. Add the broth the same way, stirring constantly until the rice is cooked but still al dente, about 15 to 20 minutes. Stir in the chopped scampi meat, the remaining tbsp. of butter and the rest of the minced parsley. Adjust salt and pepper and serve immediately with the reserved scampi. Serve the same prosecco with the meal.
