Risotto with Scampi and Champagne
Ingredients
- 8 large shrimp, peeled, deveined, cleaned, and minced, heads and shells reserved
- 1/2 onion, cut julienne style
- 2 tablespoons extra-virgin olive oil
- 10 ounces carnaroli rice
- 1 (6-ounce) glass Champagne
- 1 ounce tomatoes, cubed
- 16 ounces water
- Salt
- 1 onion, cubed
- 1 carrot, diced
- 1 celery, diced
- Shell and heads of shrimp
- Freshly ground black pepper
- Chervil leaves
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