Begin by making the fumetto di scampi: shell the shrimp. Take the shells (and heads if you have them) and put them in a saucepan with one liter (1 qt.) of water, a splash of white wine, a pinch of salt and the usual odori: a small onion, a carrot and a stick of celery, cut up into chunks, along with a few sprigs of parsley. Simmer for about 20 minutes.

Then make the crema di scampi: sauté a lightly crushed garlic clove in a bit of olive oil. When the garlic just begins to give off aroma, add the shrimp and sauté them as well. When the shrimp have just turned pink, add a splash a brandy and allow it to evaporate. (Some recipes call for you to set light to the brandy.) If you like, remove a few shrimp—enough for one or two shrimp per person—from the skillet as garnish. Then add the crushed canned tomatoes or passata di pomodoro and a ladleful of the fumetto, and simmer for about 20 minutes. Transfer this shrimp and tomato mixture to a blender, add the cream and blend on the highest setting until you have a very smooth, cream-like purée. Transfer this back to the skillet and allow to simmer for 10-15 minutes more to thicken the crema and concentrate its flavor. Make sure that the puree is well seasoned.

Finally, make a normal risotto in bianco, with 400g of rice, using the usual technique (see Notes), beginning with a shallot or half a small onion sautéed in olive oil and using the remainder of the fumetto in place of the usual broth. About halfway through the cooking time, add the crema di scampi and continue with the cooking. (You can hold back a bit of the crema for garnish. When the rice is fully cooked, add a dab of butter and proceed to mantecare. Let the risotto rest, covered, for 2 or 3 minutes before serving. If you like, garnish with a spoonful of the crema di scampi, one or two sautéed shrimp and a pinch of finely chopped parsley.