(Risotto con Scampi e Radicchio)

For an authentic Venetian iteration of this dish you’ll need true scampi—Adriatic crayfish—but it can be difficult to find in the U.S. Good small shrimp are a perfectly acceptable substitute.

Risotto with Scampi and Radicchio Risotto with Scampi and Radicchio
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Yield: serves 4


  • 1 fish bouillon cube
  • 3 tbsp. extra-virgin olive oil
  • 1 small white onion, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 1 14 lb. small shrimp, peeled
  • 1 23 cups carnaroli rice
  • 1 cup tocai friulano, or other dry Friuli white wine
  • 1 medium head radicchio di treviso, trimmed and chopped
  • 1 tbsp. butter
  • 14 cup grated parmigiano-reggiano
  • Salt


  1. Bring 5 cups water to a boil in a medium pot over high heat. Reduce heat to low, add bouillon cube, and stir until dissolved.
  2. Heat oil in a medium heavy pot over medium-low heat. Add onions and garlic and cook, stirring often with a wooden spoon, until soft, about 10 minutes. Increase heat to medium-high, add shrimp, and cook for 1 minute.
  3. Add rice, stir to coat well, then add wine and cook until alcohol evaporates, about 3 minutes. Add 3⁄4 cup warm broth at a time and cook, stirring constantly, until broth has been absorbed before adding more. After 15 minutes, add radicchio. Continue cooking until rice is tender but firm, about 5 minutes more. Remove from heat, stir in butter and parmigiano, and season to taste with salt.