Shrimp Risotto Recipe

Prepare stock and shrimp

Bring the chicken or vegetable stock to a gentle simmer in a saucepan over low heat; keep it warm on the back burner. Pat the shrimp dry with paper towels and season them with 1/2 tsp of the salt, 1/4 tsp black pepper, lemon zest and 1 tbsp lemon juice. Set aside.

Measure and have all ingredients ready: rice, wine, butter, onion (finely diced), garlic (minced), Parmesan grated, and parsley chopped.

Heat 1.5 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until butter melts and foams.

Add the seasoned shrimp in a single layer (do not crowd). Cook for 1.5–2 minutes per side, until pink and just cooked through. During the last 30 seconds add the minced garlic and red pepper flakes so garlic becomes fragrant but not browned.

Transfer shrimp to a plate and keep warm. Reserve any flavorful juices in the pan for later (do not wipe the pan).

In a heavy-bottomed saucepan or wide sauté pan, heat 1 tbs olive oil and 30 g (about 2 tbs) butter over medium heat until shimmering.

Add the finely diced onion and cook, stirring, until soft and translucent, about 4–5 minutes. Add 1 minced garlic clove and cook 30–45 seconds until fragrant (do not let it brown).

Add 300 g arborio rice to the pan and stir to coat each grain with fat; toast the rice for 1.5–2 minutes until edges are translucent but center is still opaque.

Pour in 120 ml dry white wine and stir constantly until the wine is mostly absorbed.

Begin adding the warm stock, one ladleful (about 120–150 ml) at a time. After adding each ladle, stir frequently and wait until the liquid is mostly absorbed before adding the next. Maintain a gentle simmer. Continue this process for 18–20 minutes, tasting after 15 minutes for doneness: grains should be creamy and tender with a slight al dente bite to the center.

About 3–4 minutes before the risotto is done (when there are 2–3 ladlefuls left to add), fold in the reserved cooked shrimp and any accumulated pan juices to warm through and finish cooking. Stir gently so shrimp distribute evenly.

When the rice is creamy and cooked to your desired texture, remove the pan from heat. Stir in 60 g grated Parmesan, remaining 30 g butter (if using separate amounts noted above), the remaining 1/4 tsp salt (adjust to taste), 1/4 tsp black pepper, and 1 tsp fresh lemon juice if using. Taste and adjust seasoning.

If the risotto seems too thick, stir in a splash (1–2 tbs) of warm stock to loosen to a glossy, saucy consistency. The finished risotto should spread slightly on a plate rather than hold a firm mound.

Plate the risotto immediately into shallow bowls. Top with any reserved shrimp (if separated), sprinkle with chopped parsley and extra Parmesan. Add lemon wedges on the side for squeezing.

Serve hot. Leftovers: cool quickly and refrigerate in an airtight container for up to 2 days; reheat gently with a splash of stock.