Shrimp Risotto
A creamy seafood risotto featuring plump shrimp, Parmesan, and Arborio rice, perfect for a dinner party or weeknight meal, can be prepared in under an hour.
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Instructions
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Heat 4 cups chicken stock in a small saucepan.
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In a large skillet, heat 2 tablespoons olive oil over medium-high heat; season 1 pound of dried, peeled, and deveined extra jumbo shrimp with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear for about 4 minutes until opaque before transferring to a plate.
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Reduce skillet heat to medium-low, melt 2 tablespoons butter, then sauté 6 cloves minced garlic for 30 seconds until fragrant.
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Increase heat to medium-high, add 1 1/2 cups white wine and 1 1/2 tablespoons lemon juice, scraping up any browned bits, and reduce the sauce by one-third for about 3 minutes.
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Whisk in an additional 2 tablespoons butter and 2 tablespoons finely chopped parsley until melted, then cover and set the shrimp sauce aside.
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For the risotto, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a medium saucepan over medium-low heat; sauté 3 tablespoons minced shallots and 3 minced garlic cloves for about 2 minutes until translucent and fragrant.
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Add 1 cup Arborio rice, toss to coat, then sauté on medium heat for about 4 minutes until lightly toasted.
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Gradually add the hot chicken stock, one ladle at a time, stirring continuously until each addition is absorbed and the rice is creamy and al dente, which takes approximately 25 minutes.
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Remove from heat, then stir in 1 tablespoon butter and 1/4 cup shredded Parmesan until melted; cover and set aside.
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Reheat the reserved shrimp sauce on medium heat until simmering, then toss in the cooked shrimp to warm for about 1 minute.
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Serve the risotto in warm bowls, topped with the shrimp and sauce, optionally garnished with more Parmesan and parsley.