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Scampi Cream Risotto

A very refined seafood risotto, straight from the kitchen of a very well know roman restaurant's kitchen.

By bbcgoodfood · From Open Recipes · 7 ingredients
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Why it works: Cream and garlic are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 3,076 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cream + garlictop 12% of all pairs
    Aroma overlaplow
    Mentioned together3,076 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Tomato + garlictop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Tomato + ricetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,990 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  4. Rice + garlictop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together3,952 recipes

    Shared aroma: linalool (floral, citrus).

  5. Rice + creamtop 12% of all pairs
    Aroma overlaplow
    Mentioned together3,391 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (tomato, rice, cream):

  1. Celerybetter flavor fit
  2. Corianderabout as good a flavor fit
  3. Garlicthe original
  4. Turmericabout as good a flavor fit

Fit is the average pairing score against tomato, rice, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).