Risotto with scampi

Serve 6

Prepare the fish  stock following the instruction on the package. Meanwhile, in a saucepan with evoo sauté the shallot and toast the rice, than deglaze with the white wine and let it  to evaporate. Continue the cooking by gradually adding the prepared fish stock. Few minutes before the rice is cooked, add the scampi cream, mixing it well. When the risotto is cooked, add a sprinkle of chopped parsley and  garnish with  lemon zest.