Ingredients (for 2 people)
• 180–200 g rice
• 400 g fresh scampi (including heads and shells)
• 1 small shallot, finely chopped
• 1 clove garlic
• 50–70 ml dry white wine
• San Biase Extra Virgin Olive Oil
• 500–700 ml seafood stock
• Salt
• Freshly ground black pepper
• Fresh chopped parsley
• Lemon zest (optional, for fragrance)

Preparation:
• Prepare the seafood stock: wash the scampi heads and shells thoroughly; sauté them with celery, carrot, and shallot, then cover with water, add pepper and salt, and let simmer for about 30 minutes. Strain and set aside the flavored liquid.
• Clean the scampi, peel them, keeping some whole tails aside for presentation if desired.
• In a large saucepan, heat a generous amount of San Biase Extra Virgin Olive Oil, then add the shallot and garlic, and sauté until soft without browning too much.
• Add the scampi tails and sear briefly, then deglaze with white wine and let the alcohol evaporate.
• Add the rice to the saucepan and toast for a couple of minutes, stirring with a wooden spoon so that it is well coated with oil and aromas.
• Start adding the seafood stock little by little, stirring frequently and waiting for the liquid to be absorbed before adding more; continue until the rice is fully cooked (about 16–18 minutes).
• Towards the end of cooking, you can add a little cream obtained by blending part of the scampi with a ladle of stock, to achieve an even more velvety consistency.
• Turn off the heat and stir in a drizzle of San Biase Extra Virgin Olive Oil.
• Finish with freshly ground black pepper, fresh parsley and, if desired, a little lemon zest for a touch of freshness.

The use of San Biase Extra Virgin Olive Oil is not only an aromatic enrichment, but a true taste experience.