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Shrimp Risotto
Shrimp Risotto has creamy cheesy arborio rice loaded with tender cooked shrimp and peas in every bite.
Yield: 6 servings 1x
Prep: 30 minutesCook: 60 minutesTotal: 1 hour 30 minutes
Ingredients
To Make Homemade Shrimp Stock from Shrimp Shells*
- 2 pounds shell-on raw shrimp (shells and tails removed and used to make this stock; see Risotto section below for preparation instructions for the uncooked shrimp)
- 2 tablespoons extra virgin olive oil
- 1 carrot, coarsely chopped
- 1 clove of fresh garlic, smashed
- 1/2 large yellow onion, coarsely chopped
- 1 celery stalk, coarsely chopped
- Medium bunch fresh cilantro stems (just stems) (or 1 teaspoon coriander seeds or 1/2 teaspoon of ground coriander)
- 8 parsley stems (just stems) (or 1 tablespoon of dried parsley )
- 8 black whole peppercorns
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 quart boxed vegetable stock
- 3 cups of water
*OR substitute with 40 ounces boxed seafood stock (5 cups)
For The Risotto
- 4 tablespoons butter, divided
- 2 pounds fresh shrimp from above (leave 12 pieces whole for serving, and cut up the remaining shrimp into three pieces each)
- 2 tablespoons extra virgin olive oil
- 1 cup diced shallots
- 1 tablespoon minced garlic
- 1 cup uncooked arborio rice
- 1/2 cup white wine
- 5 cups of stock from above
- 1/2 cup fresh grated Parmesan cheese
- 1 cup frozen green peas, thawed
Instructions
To Make Homemade Shrimp Stock
(If you are using boxed seafood stock, skip down to the Risotto section.)
- To make your own seafood stock, heat a medium saucepan over medium heat and add the olive oil. Once hot, add shrimp shells and tails and toss and cook for five minutes.
- Add all other stock ingredients and bring to a boil. Lower to a simmer and cook to reduce to five cups of liquid, about 20-25 minutes. Strain and discard solids. Keep stock hot, but not boiling, in a saucepan throughout cooking process.
To Make The Shrimp Risotto
- In a large sauté pan over medium heat, melt one tablespoon of butter and add the whole shrimp and cook 2-3 minutes until cooked through. Remove and set aside.
- Add remaining butter and once melted, add all cut up shrimp and cook for 2-3 minutes until cooked through. Remove to a bowl with the butter from the pan and set aside.
- In a medium to large heavy bottomed pot, such as a Dutch oven, heat the olive oil over medium heat then add the shallots and garlic and cook for two minutes.
- Add the dry rice and stir and cook for three minutes.
- Add wine to deglaze and cook until the wine evaporates.
- Reduce heat to medium low.
- Start adding one ladle full of hot shrimp stock (or boxed seafood stock) at a time, letting each ladle full get fully absorbed before adding the next. When all the stock has been used, the rice should be tender, in about 30 minutes. If not completely tender, add a little water to finish cooking.
- Off heat, stir in the Parmesan cheese, thawed green peas and cooked shrimp pieces, along with any butter or liquid left in the bowl.
- To serve, spoon into bowls and top each bowl with two whole cooked shrimp pieces.
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Find it online: https://www.afamilyfeast.com/shrimp-risotto/
