This shrimp risotto is rich, creamy, and full of flavor. I like to marinate the shrimp in garlic and olive oil before making the risotto. I also simmer the shrimp shells in the stock for added flavor. So worth it!
Ingredients
- large shrimp in their shells: 2 pound
- chicken stock: 6 cups
- olive oil: 4 Tbsp (divided)
- garlic: 3 clove (minced)
- butter: 4 Tbsp (divided)
- (12-ounce) packages Arborio rice: 2 piece
- shallots: 2 piece (diced)
- dry white wine: 0.5 cup
- fresh rosemary: 1 Tbsp (chopped)
- saffron threads, crumbled: 6 piece
- Parmesan cheese: 2 cups (grated)
- lemon zest: 1 tsp
- red pepper flakes: 1 tsp
Metric Conversion
Stages of cooking
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Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells; cover and simmer for 30 minutes.
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Meanwhile, chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
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Strain stock and discard shells. Keep warm on low heat.
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Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
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Ladle 1/2 cup of warm stock into rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to remaining 1 cup stock; stir for 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
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Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into risotto. Stir until creamy. Serve immediately in warmed bowls.
