Scampi Risotto

450 lb scampi
1.2 litres/2 pints water
1 fish head or small, whole fish
1 celery stalk, sliced
1 small onion, peeled and sliced
1 small carrot, peeled and sliced
1 bay leaf
salt
freshly ground black pepper
65 g/21/2 or polyunsaturated margarine
2 tablespoons olive oil
I clove garlic, peeled and crushed
175 g/6 or round-graM rice
good pinch each ground cinnamon, nutmeg and
cloves
1 tablespoon finely chopped parsley
3 tablespoons freshly grated Parmesan cheese

If the scampi are still in their shells, peel, devein and place the shells and heads in a large saucepan with the water, fish head or whole fish, celery, onion, carrot, bay leaf, and salt and pepper to taste. Bring to the boil, simmer for 3(1 minutes, then strain into a measuring jug.

Heat 50g/2oz margarine and the oil in a wide, heavy saucepan or deep frying pan. Sauté the garlic over medium heat for 1 to 2 minutes, then add the rice and stir until golden. Add 250 ml/8 11 or of the reserved fish stock, cover the pan and simmer for 10 minutes, or until the liquid is absorbed. Add another 600ml/1 pint of the fish stock and simmer, covered, for a further 10 minutes. Add the raw scampi and continue cooking, covered, for 5 to 6 minutes longer or until the scampi arc pink and the stock has been absorbed.

Gently stir in the spices, remaining margarine, freshly chopped parsley and Parmesan cheese. Taste and adjust the seasoning, and serve at once on heated plates.

SERVES 4