Scampi Risotto

Another recipe I must research. It comes up frequently along the Ligurian shore. Key is to have access to these little creatures, but I could substitute some good quality prawn. The prawn heads would be crucial for making the broth.

broth
scampi or shrimp heads
leeks, onions, one garlic clove
1 tomato
celery
black peppercorn

scampi (or prawn)
parsley
white wine
butter
EVOO

1. make broth using ingredients and reducing until dark and rich, strain through a fine sieve
2. saute rice in butter and EVOO, deglaze with wine
3. add broth until rice is al dente
4. add a bit more butter and sliced prawn at the very end, cover and let sit for 1-2 minutes before serving