Risotto with Champagne, Scampi, and Bisque: A Taste of Summer at Grand Hotel & Riviera

This culinary masterpiece is one of Chef Leonardo Tettamanzi's summer menu offerings at the Grand Hotel & Riviera restaurant in Lido di Camaiore. Imagine enjoying this risotto on the hotel terrace, with the sea breeze gently brushing your face and a view of the pier leading to the beaches. Simply astonishing.

Allow your taste buds to be delighted by a burst of flavours: the subtle taste of the scampi melds with the rich flavour of the bisque, complemented by the uplifting fizz of champagne. Every ingredient is attentively chosen to achieve a perfect balance of flavors, making this recipe perfect for a romantic summer dinner, perhaps by candlelight with your loved one.



  • Carnaroli rice
  • Vegetable broth
  • Champagne
  • Argentine shrimp
  • 1 or 2 whole scampi
  • Butter
  • Cream
  • Semi-thick bisque
  • Salt
  • Pepper



To prepare this delicious risotto, start by cooking the Carnaroli rice in a saucepan with vegetable broth and champagne. Alternate adding the broth and champagne to keep the rice moist. Meanwhile, finely chop two Argentine shrimp and add one or two whole scampi, depending on their size. Cook the rice, stirring frequently.

Once the rice is al dente, stir in butter, add a little cream, and another splash of champagne to add creaminess and intensity to the dish.

When serving, add drops of semi-thick bisque on the surface of the risotto, like touches of colour on a canvas. Place a cut scampi in the centre of the plate for an elegant and appetizing presentation.

Enjoy your meal!