Shrimp Risotto
User Reviews
4.7
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Prep Time
1 hr
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Cook Time
40 mins
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Total Time
1 hr 40 mins
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Servings
4 servings
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Course
Dinner
Shrimp Risotto
Description
The Shrimp Risotto recipe begins by creating a flavorful stock using shrimp shells, garlic, peppercorns, thyme, and bay leaf, which infuses the broth with delicate seafood notes. The risotto itself is cooked by gently sautéing onion, garlic, and lemon zest, then toasting the arborio rice before deglazing with white wine. Gradually adding the warm shrimp stock and stirring helps to release the rice's starch, producing a creamy consistency. Tender large shrimp are incorporated near the end, along with Parmesan cheese and lemon juice, lending savory richness and brightness to the dish.
This risotto balances freshness from lemon and herbs with umami from Parmesan and shrimp, making it a refined meal choice suitable for dinner. Its creamy texture contrasts with the slight bite of the rice and the shrimp's firm flesh. Garnishing with chives adds a mild onion note and a touch of color for presentation. This dish pairs well with a crisp white wine, complementing its citrus and seafood essence.
No additional special storage or preparation tips are noted, but preparing the shrimp stock in advance can enhance efficiency. Cooking the risotto slowly and attentively ensures the proper creamy texture and shrimp tenderness.
Ingredients
For the shrimp stock:
- 1 tablespoon olive oil
- shrimp shells from 1 pound large shrimp (16-20 shrimp
- 3 garlic cloves, peeled and smashed
- 8 black peppercorns
- 2 thyme sprigs
- 1 bay leaf
- 7 cups water
For the risotto:
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter divided
- 1/2 yellow onion medium, chopped
- 2 cloves garlic minced
- 4 lemon zest strips
- kosher salt
- 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1 cup arborio rice risotto rice
- 1 pound large shrimp shells removed and used for stock, deveined (16-20 shrimp
- 1/3 cup Parmesan Cheese grated, plus more for sprinkling
- 1 teaspoon lemon juice plus more as needed
- black pepper freshly ground
- 1 tablespoon chives finely sliced, for sprinkling
Instructions
- Start by making the shrimp stock. Warm olive oil in a medium saucepan over medium-high heat. Add the shrimp shells, garlic, black pepper, thyme and bay leaf, and cook, stirring occasionally until the shells are bright red (about 2 minutes). Add water, bring mixture to a boil, reduce heat and simmer until reduced by 1/4 (about 1 hour). Strain and return the shrimp stock back to the saucepan. Keep warm over low heat.
- In a large, heavy-bottom pot, warm 1 tablespoon olive oil, and 1 tablespoon butter over medium heat. Add the onion along with a pinch of salt, and cook until the onion is tender but not browned (5 to 6 minutes). After 3 minutes add the garlic and lemon zest. Stir in the rice and cook for 2 minutes, then add the white wine and cook for 1 more minute. Add 1 cup of warm shrimp stock and a pinch of salt, and cook, stirring occasionally, until all of the liquid has been absorbed. Continue adding warm shrimp stock 1/2 cup at a time, waiting until the stock is absorbed before adding again, and stirring frequently to make sure the bottom doesn’t burn. Continue until the rice is cooked through, but still al dente, about 30 – 35 minutes total. You may not use all of the shrimp stock.
- During the last addition of stock, stir in shrimp and cook until cooked through (about 2 to 3 minutes). Take the risotto off the heat, fish out strips of lemon zest and stir in Parmesan cheese, 2 tablespoons butter, and lemon juice. Season to taste with salt, black pepper and lemon juice.
- To serve, spoon risotto in a shallow bowl and top a scattering of chopped chives, a sprinkling of Parmesan cheese and a few turns of black pepper.
User Reviews
Overall Rating
4.7
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