Around 80’ this risotto was very famous in Italy, you could find it in many important menus of wedding, ceremonies, banquets or parties. Today you can still find it in many restaurants but with less frequency than before.
What does not change is its deliciousness. An extraordinary fish stock prepared with the heads of the scampi that perfumes and cooks the rice slowly gives this dish a spectacular flavor. The acidity of the lemon and the delicacy of the scampi make this dish evergreen.
In this cooking class, you will learn how to make one of the most famous Italian risotto.
For the risotto:
For the fumetto di pesce (fish broth):