Clean the scampi, reserve the tails. Prepare a broth to which with the shells and heads, a bay leaf, half a carrot, parsley and a piece of onion.

Meanwhile, shallow fry the minced garlic and onion, red pepper and mushrooms for a few minutes.

Next add the crush tomato, a pinch of sugar and the rice. Pour 600 cc of the stock we had put aside. Season.

Halfway through the cooking time add the scampi tails.

After the broth has evaporated, the rice should be done. Let stand 2 or 3 minutes.