Shrimp Risotto Recipe
corn, chopped tomatoes, fresh lemons & herb spices
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Ingredients
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Shrimp & Marinade
Risotto Base
Vegetables & Brighteners
Finishing & Garnish
Method
Shrimp & Marinade
- 1
Marinate shrimp
In a bowl combine 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 3 tsp salt, and 1 tsp black pepper. Add the peeled and deveined shrimp and toss to coat. Set aside to marinate for 10–15 minutes while you begin the risotto. Do not marinate longer than 30 minutes to avoid texture changes.
- 2
Cook shrimp
Heat a large nonstick skillet over medium-high heat. Add a small drizzle (about 1 tsp) of olive oil if skillet is dry. Add 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. Reserve pan juices for flavor (do not wash the pan).
Risotto Base
- 3
Prepare stock
Keep 5 cups of chicken or vegetable stock warm in a saucepan over low heat. Warm stock ensures steady cooking and prevents chilling the rice with cold liquid.
- 4
Sauté aromatics
In a heavy-bottomed sauté pan or wide saucepan, heat 2 tbsp unsalted butter and 1 tbsp olive oil over medium heat until butter foams. Add 1 cup finely diced yellow onion and cook, stirring, until translucent and softened, about 5–6 minutes. Add 2 tsp minced garlic and cook until fragrant, 30–45 seconds.
- 5
Toast rice
Add 1.5 cups Arborio rice to the aromatics and stir to coat the grains in the fat. Cook 1.5–2 minutes, stirring constantly, until the edges of the rice become translucent and it smells toasted.
- 6
Deglaze
Pour in 1/2 cup dry white wine and stir until almost fully absorbed by the rice.
- 7
Add stock gradually
Add warm stock, 1/2 cup at a time, stirring frequently and allowing most of the liquid to be absorbed before adding more. Maintain a gentle simmer. This process should take about 18–22 minutes. Taste the rice when most stock has been incorporated; the rice should be creamy and al dente (slightly firm to the bite).
- 8
Season risotto
When the rice is nearly done (after about 16–18 minutes), stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh lemon zest. Continue adding stock as needed until texture is right.
Vegetables & Brighteners
- 9
Add corn and tomatoes
When the rice is about 3–4 minutes from completion (rice nearly al dente), stir in 1 cup fresh corn kernels and 1 cup chopped tomatoes. Continue to add remaining stock and stir. The residual heat will cook the corn through and warm the tomatoes without making them mushy.
- 10
Finishing & Garnish
- 11
Enrich and combine with shrimp
Off the heat, stir in 1 tbsp unsalted butter and 1/2 cup finely grated Parmesan cheese until melted and glossy. Fold in the cooked shrimp and any juices from the shrimp plate. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
- 12
Plate and garnish
Divide risotto among 4 warmed bowls. Sprinkle with a pinch of red pepper flakes if desired, extra parsley, and serve with lemon wedges alongside. Serve immediately — risotto should be creamy and served hot.