Shrimp Risotto

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Description

A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.

Ingredients

  • 2 pounds large shrimp in their shells
  • 6 cups chicken stock
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 4 tablespoons butter, divided
  • 2 (12 ounce) packages Arborio rice
  • 2 large shallots, diced
  • ½ cup dry white wine
  • 1 tablespoon chopped fresh rosemary
  • 6 saffron threads, crumbled
  • 2 cups grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 teaspoon red pepper flakes

Instructions

  1. Peel and devein shrimp
  2. reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
  3. Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
  4. Strain stock and discard shells. Keep warm on low heat.
  5. Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened
  6. but not browned
  7. about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent
  8. about 3 minutes. Raise heat to medium. Add wine
  9. stir and simmer until mostly evaporated
  10. 3 to 5 minutes.
  11. Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed
  12. 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed
  13. about 3 minutes. Repeat with about 4 more cups of stock
  14. 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite
  15. 6 to 8 minutes more.
  16. Stir Parmesan cheese
  17. lemon zest
  18. red pepper flakes
  19. and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

Prep Time: 15 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 20 mins

Servings: 10

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