Shrimp And Lemon Risotto Recipe

Combine shrimp shells and heads, water, chopped onion, celery, carrot, smashed garlic, bay leaf, peppercorns, and salt in a medium saucepan.

Bring to a gentle simmer over medium-high heat, then immediately reduce to low. Simmer gently, uncovered, for 25–30 minutes to extract flavor (do not boil hard).

Strain broth through a fine mesh sieve into a bowl or another pot, pressing gently on solids to extract liquid. Discard solids. Keep broth warm over low heat while you make the risotto.

Warm the reserved shrimp broth so it's hot but not boiling; keep on very low heat or in a thermos.

In a heavy-bottomed skillet or wide saucepan over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil until foam subsides.

Add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the Arborio rice and stir to coat the grains with butter and oil. Toast the rice for 1–2 minutes until edges become translucent but center opaque.

Pour in the white wine and stir constantly until the wine is mostly absorbed by the rice.

Begin adding the hot shrimp broth, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes until rice is creamy and al dente.

When the rice is just shy of desired doneness (about 1–2 minutes before), stir in 1 tablespoon butter, grated Parmesan, lemon zest, and lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Remove the risotto from heat and let it rest, covered, for 1 minute to allow flavors to meld.

While the risotto is cooking (during the last 5 minutes), pat the peeled and deveined shrimp dry with paper towels.

Heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium-high heat until the butter foams.

Add the minced garlic and sauté 15–20 seconds until fragrant (do not burn).

Add the shrimp in a single layer, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook undisturbed for about 1–1.5 minutes, then flip and cook another 1–1.5 minutes until shrimp are opaque and just cooked through.

Squeeze a little lemon juice over the shrimp as soon as they come off the heat and toss with chopped parsley.

To serve: spoon risotto into shallow bowls, top with 3 sautéed shrimp per serving, place a lemon slice on the rim or atop the shrimp, and sprinkle extra parsley. Serve immediately.