Pancetta-Wrapped Scampi Risotto With Creamed Squash

by Chef Massimo Capra

Use large shrimp if scampi are unavailable. Squash varies in dryness and buttercup, with its intense flavour, can be quite dry. The purée may need more liquid than called for.

Creamed squash:
2 cups buttercup squash, peeled and diced
Salt and freshly ground pepper
1/2 cup butter
2 tablespoons whipping cream
1/3 cup chicken stock

Risotto:
6 cups chicken stock
1 tablespoon olive oil
1/2 cup finely chopped onion
2 cups Carnaroli rice
1 cup Prosecco or Champagne
1/4 cup unsalted butter
1 cup grated Parmigiano Reggiano
1/2 cup chopped chives

Scampi:
16 scampi, peeled, deveined, washed and dried (shells reserved)
Salt and freshly ground pepper
2 tablespoons fresh thyme
1/2 teaspoon grated lemon rind
16 slices pancetta
2 tablespoons butter
1/4 cup white wine

Preheat oven to 425 F.

Place squash in a baking dish and season with salt and pepper. Dot with butter and bake until squash softens, about 30 minutes. Remove from oven and place in a food processor. Add cream and stock and process until smooth. Add enough chicken stock to make sure it is a loose purée. Season with salt and pepper to taste. Set aside.

Place chicken stock in a pot over high heat. Add scampi shells and bring to boil to infuse flavour. Simmer until needed.

Preheat a large saucepan over medium heat, add oil and onions and cook for 2 minutes or until translucent. Add rice and cook 2 minutes longer. Add Prosecco, bring to a boil and begin stirring and adding infused stock, 1/2 cup at a time as needed, for 15 to 20 minutes or until rice is tender and stock is mostly absorbed. Stir in butter, cheese and chives.

Season scampi with salt and pepper, thyme and lemon rind. Tightly wrap each scampi with a slice of pancetta and set aside.

Heat a skillet over medium-high heat. Add butter and swirl to melt. Gently lay scampi in skillet and sear, about 1 minute per side. Sprinkle in wine and simmer for 1 minute or until mostly evaporated and scampi are pink. Remove from heat.

To serve, scoop some squash into the middle of a plate and spread with a spoon. Place a spoonful of risotto over squash and top with 4 scampi tails. Sprinkle with scampi juices and serve.

Wine pairing by Beppi Crosariol:

Here’s a fine canvas for exploring any one of Italy’s many crisp white wines. A perfect offbeat choice: Donnafugata Anthilia, a Sicilian blend of two little-known grapes called ansonica and catarratto, with a peach-melon quality, rounded body and crisp finish. Other options include Soave, Vernaccia di San Gimignano and Gavi. On the expensive side but worth the price is famed Italian winemaker Antinori’s blend of chardonnay and grechetto, Cervaro della Sala. Or, if adding a glass of sparkling Prosecco to the dish as the recipe suggests, make it a small glass and save the rest of the bottle for dinner. Bubbly would be brilliant.