Risotto with Scampi (2)
Instructions
Sauté chopped onion, celery and carrot with 1 large knob of butter, 1 tablespoon oil, brandy and a little thyme, crumbled.
Moisten with the wine and let it reduce by half; throw the shelled raw shrimp and cook on moderate heat for 15 minutes.
Put the rice in 100 cl small boiling broth, bring to a boil again and then pass it in the hot oven and bake for 20 minutes.
Drain the rice, drizzle with butter and cover with scampi and their gravy.
