Shrimp Risotto Recipe

Season and cook shrimp

Pat the shrimp dry with paper towels. In a bowl toss shrimp with 1 tbs olive oil, 1 tbs butter, 2 tsp minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1 tsp lemon zest, 1 tbs lemon juice and 1/4 tsp red pepper flakes if using. Heat a large skillet over medium-high heat until hot. Add the shrimp in a single layer and cook 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and cover loosely to keep warm. Reserve pan juices for flavoring the risotto (wipe out excess if burnt).

Prepare stock

Place 4 cups of low-sodium stock in a saucepan and bring to a gentle simmer over low heat. Keep the stock at a bare simmer; it should not boil aggressively.

Sauté aromatics

In a wide heavy-bottomed skillet or saucepan, heat 2 tbs extra-virgin olive oil and 2 tbs butter over medium heat until butter melts. Add the finely minced shallot and cook 2–3 minutes until softened and translucent but not browned. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Toast rice

Add 1.5 cups Arborio rice to the pan and stir to coat the grains with fat. Cook 1.5–2 minutes, stirring constantly, until the edges of the rice become translucent and there is a faint nutty aroma.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir, scraping any fond from the bottom of the pan. Cook until the wine is mostly absorbed, about 1–2 minutes.

Add stock gradually

Reduce heat to medium-low. Add a ladle (about 1/2 cup) of simmering stock to the rice and stir frequently until almost fully absorbed. Continue adding stock, one ladle at a time, stirring often. Each addition should be absorbed before adding the next. This process will take about 18–22 minutes. The rice should be tender with a slight al dente bite and the final texture should be creamy, not soupy. You may not need all the stock or you may need up to an additional 1/2 cup—adjust for desired consistency.

Finish risotto

When the rice is cooked to your preferred texture, remove the pan from heat. Stir in 3/4 cup finely grated Parmesan, 1 tbs butter (for extra silkiness), 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If the risotto seems too thick, stir in a little reserved warm stock or a splash of water to loosen.

Incorporate shrimp

Gently fold the cooked shrimp and any collected juices back into the risotto to rewarm for 1–2 minutes. Be careful not to overcook the shrimp; they should remain tender.

Spoon the risotto onto warmed plates or shallow bowls. Sprinkle with the extra 1/4 cup grated Parmesan and 2 tbs chopped parsley. Serve with lemon wedges on the side for squeezing. Serve immediately to enjoy the risotto at its creamy best.