In a large wide pan, melt 1 tbsp butter. Add the scampi or shrimp and sauté over medium heat for 2 minutes. Season to taste with salt and pepper. Set aside. Heat the stock to boiling point.

In a medium saucepan, melt the rest of the butter over low heat. Add the onion and cook until translucent, about 5 minutes. Increase the heat to medium, add the rice and stir until well heated, about 2 minutes. Add 3 ladles of fish stock and continue to cook, stirring constantly.

Gradually add the rest of the stock, so that the rice is always covered with a veil of liquid.

After 12 minutes add the scampi or shrimp and cream. Exactly 14 minutes after adding the first ladles of stock, remove the saucepan from the heat. Season with salt and pepper. Cover the saucepan and leave it to stand for 2 minutes. Transfer the risotto to a warm platter and serve immediately.

I sometimes use sliced lobster, crabmeat or scallops instead of scampi in this risotto. If you would like to add colour, sprinkle the risotto with chopped parsley just before serving it. While the risotto itself should have a creamy texture, the rice grains should be firm to the bite.