Shrimp Risotto
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 people
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Calories
424 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Italian
Shrimp Risotto
Description
The Shrimp Risotto recipe is built around Arborio or similar risotto rice varieties, which are essential for achieving the creamy consistency characteristic of risotto. The dish starts with sautéing shallots and rice in butter until translucent, then deglazing with white wine. The rice slowly absorbs warm shrimp stock ladle by ladle; stirring releases starch to create creaminess. A pinch of saffron is added for flavor and color. Near completion, shrimp, peas, and parsley are stirred in to finish cooking gently without overcooking the shrimp.
The resulting risotto has a tender yet slightly firm bite to the rice, melding the sweet brininess of shrimp and fresh green peas with the aromatic shallots and saffron. The butter enriches the dish for a smooth, velvety mouthfeel. This risotto works well as a rich dinner centerpiece or impressive side that showcases seafood.
Note that using one of the specified risotto rice types like Arborio, Vialone Nano, Carnaroli, or Bomba is critical to successful texture. The slow absorption of liquid with frequent stirring is imperative to avoid mushy rice and bring out the starch for creaminess. Once the shrimp is added, minimal further cooking helps keep it tender and juicy, contrasting the creamy rice well.
Ingredients
- 2 tablespoons butter
- 1 shallot minced
- 2 cups risotto rice (Arborio, vialone nano, carnaroli, bomba)
- 2 cloves garlic minced
- 1/2 cup white wine
- saffron large pinch, crumbled
- 6 cups shrimp stock (see above)
- 1/2 pound Shrimp in small pieces, peeled
- 1 cup pea
- 1/4 cup parsley minced
- 2 tablespoons butter
- black pepper to taste
Instructions
- Warm the shrimp stock in a small pot.
- Heat the first 2 tablespoons of butter in a medium pot over medium-high heat. Add the shallot and rice and saute, stirring often, until both are translucent, about 4 to 6 minutes. Add the garlic and cook another minute.
- Pour in the white wine and stir it in. Risotto hinges on nearly constant stirring, so you will need to be at the stove for a bit. Turn on some of your favorite music. When the wine has been absorbed, add 2 ladles worth of the shrimp stock. Stir it in and add the saffron.
- Stirring frequently, if not constantly, let the rice absorb the stock. The stirring sloughs off the starches from the rice and makes a creamier risotto. When that stock is nearly gone, but before the rice begins to stick to the pot, add another ladle and continue. Keep doing this until the rice is al dente -- tender, but not mushy. It'll take a solid 20 to 25 minutes.
- Stir in the shrimp, peas and parsley, along with another ladle of stock. Let this cook until the shrimp are cooked through, about 3 to 5 minutes. Turn off the heat and add, little by little, more stock or water to make the risotto loose, like a porridge. Stir in the butter, then some black pepper. Serve at once.
Notes
- Choose one of the recommended risotto rice varieties—Arborio is common, but Vialone Nano is preferred for seafood dishes.
- Maintain nearly constant stirring during cooking to develop the risotto's creamy texture.
- Use warm shrimp stock to keep the cooking temperature consistent and speed absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 115mg | 38% |
| Sodium | 1141mg | 48% |
| Potassium | 392mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 638IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 143mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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