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How to Make Shrimp Risotto - A Step-by-Step Guide

Shrimp risotto is a classic Italian dish that offers a rich and creamy combination of flavors, making it a perfect choice for a special dinner or a comforting meal at home. This dish is a perfect way to showcase the natural sweetness of shrimp and the creamy richness of Arborio rice, which absorbs the flavors of the shrimp and the other ingredients to create a truly luxurious and satisfying dish.

One of the best things about shrimp risotto is that it is relatively simple to make, with...

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Ingredients

  • 2 pounds large shrimp in their shells
  • 6 cups chicken stock
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 4 tablespoons butter, divided
  • 2 (12-ounce) packages Arborio rice
  • 2 large shallots, diced
  • ½ cup dry white wine
  • 1 tablespoon chopped fresh rosemary
  • 6 saffron threads, crumbled
  • 2 cups grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 teaspoon red pepper flakes

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10

  • Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells; cover and simmer for 30 minutes.
  • Meanwhile, chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
  • Strain stock and discard shells. Keep warm on low heat.
  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
  • Ladle 1/2 cup of warm stock into rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to remaining 1 cup stock; stir for 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
  • Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into risotto. Stir until creamy. Serve immediately in warmed bowls.

    • Nutrition

    443 cal.

    • Total Fat: 19g
    • Saturated Fat: 8g
    • Cholesterol: 225mg
    • Sodium: 1465mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 32g
    • Vitamin C: 2mg
    • Calcium: 269mg
    • Iron: 2mg
    • Potassium: 427mg

    Categories

    Seafood recipes
    Italian recipes
    Rice recipes
    Creamy recipes
    Easy recipes