Is there a better pairing of two foods in this universe? Scampi and risotto were just meant for each other!

This recipe combines a couple elements borrowed from Marion’s Kitchen, ie, some Asian influence. Simply, I infused the risotto stock with a little star anise, green onion, fish sauce, and Shaoxing wine. Then, I finish the scampi cook with a splash of soy sauce. This just adds a level of flavor that can’t be beat without overwhelming the basics of this classIc dish.


  • 4 cups chicken stock
  • 1/4 cup Shaoxing wine
  • 2 whole star anise
  • 1 green onion, cut into 4-5 pieces
  • 1 tbsp fish sauce
  • 2 tbsp unsalted butter + more
  • 1 tbsp olive oil
  • 1 cup white onion, diced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • Chopped parsley
  • Zest of 1/4 lemon
  • 1/3 cup grated parmesan cheese
  • 3 tbsp olive oil
  • 3 tbsp chopped garlic
  • 8-10 (u15, extra large) shrimp, peeled, cleaned, tails left on
  • 1/4 tsp red Chile flakes
  • 1 tbsp soy sauce


  • Place the chicken stock, star anise, green onion, Shaoxing wine, and fish sauce in a small saucepan and bring to a simmer. Lower the heat, cover, and simmer for 15 minutes. Remove the star anise, turn off the heat, and keep warm until ready to use. Leaving the star anise too long will infuse too much of it’s essence for my taste.
  • Place a large saucepan over medium low heat and add the butter and olive oil. When the oil and butter is hot, add the onions and saute, stirring, for about 5 minutes. Do not let them brown. Add the risotto and saute another 5 minutes, stirring.
  • Add the wine and let it cook until almost gone. Then begin ladling in about 4 ounces of stock at a time, stirring and letting it cook until mostly gone before adding more. Do this until almost all of the stock is gone. Turn off the heat, cover, and let sit about 5-10 minutes. Stir in 1 tbsp butter and the parmesan cheese. Taste and make sure the risotto is cooked al dente or to your liking, It shouldn’t need salt as the parmesan is salty. Stir in some chopped parsley and the lemon zest.
  • Heat a medium non stick skillet over medium heat and add the olive oil.
  • Make sure your shrimp is completely dry using paper towels.
  • When the oil is hot add the shrimp and let it cook about 1 minute. Turn the shrimp over and add the chopped garlic and red pepper flakes, stirring it all together. After another 1 minute, add the soy sauce and toss together. Do not overcook the shrimp or it will become rubbery and tough. Turn off the heat.
  • To serve, ladle some risotto in your bowl or plate and add a few shrimp. Spoon some of the garlic chile oil from the skillet over the shrimp. Serve immediately.

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