Free recipe
Shrimp Risotto
Built around arborio rice and shrimp -- the method starts by keep the stock warm in a pot over low heat.
Slow-stirred and luxuriously creamy, finished with butter and a whisper of saffron. Here it's built on arborio rice, shrimp and warm fish or chicken stock -- a advanced, seafood recipe that starts by keep the stock warm in a pot over low heat, and is ready in roughly 50 minutes.
Worth the 50 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around arborio rice, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 cups Arborio rice
- 1 lb (450 g) shrimp, peeled
- 5 cups warm fish or chicken stock
- 1/2 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 1/4 cup grated Parmesan
- 2 tbsp olive oil, parsley, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Keep the stock warm in a pot over low heat. Pat the shrimp dry and season with salt.
Heat the olive oil and 1 tablespoon butter in a wide pan over medium heat. Cook the onion 4-5 minutes until soft, then add the garlic for 1 minute.
Add the rice and stir 1-2 minutes until the edges look translucent.
Pour in the wine and stir until absorbed.
Add the warm stock one ladle at a time, stirring often, adding more only when the last ladle is absorbed. Keep going 18-20 minutes until the rice is creamy and just tender.
In the last 4 minutes, stir in the shrimp so they cook through and turn pink.
Off the heat, beat in the remaining butter and the Parmesan, rest 2 minutes, then serve with parsley.
The step worth not rushing: Add the warm stock one ladle at a time, stirring often, adding more only when the last ladle is absorbed. Keep going 18-20 minutes until the rice is creamy and just tender.
