320 g OF CARNAROLI OR VIALONE NANO RICE
80 g OF BUTTER
250 g OF SCAMPI
7 GLASSES OF WATER
1 GLASS OF DRY SPARKLING WINE OR WHITE WINE
2 TBSP OF STOCK POWDER
1 BUNCH OF PARSLEY
1 TBSP OF TOMATO PURÉE
900 g OF WATER
SALT AND PEPPER
1. Pour the water and the stock powder into the bowl and cook with the mixer for 10 minutes at 120°C, speed 2.
2. Wash and add the scampi, then cook for 4 minutes at 100°C, speed 2. Drain the scampi and remove the shells.
3. Put all of the parts that you remove in the broth and cook for 15 minutes with the P1 Low heat programme. Filter the broth with a colander and keep it warm.
4. Put the rice and half of the butter in the bowl and toast it for 3 minutes at 100°C, speed 2. Chop the shallot finely and add it with the tomato purée and the white wine. Cook for 3 minutes at 100°C, speed 3. Add half of the broth and set the P3 Low heat programme for the time given on the packaging of the rice (approximately 15 minutes), without putting the lid on. Keep an eye on the cooking and add more broth gradually as it is absorbed. When the rice is cooked, chop the shelled scampi into chunks and add it with the remaining butter, salt and pepper. Stir for 2 minutes at speed 5 to make it nice and creamy, then serve immediately. Garnish to taste with fresh parsley.