Shrimp Risotto
- Total Time
- About 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4cups shrimp stock
- ¼cup olive oil
- ⅓cup minced shallots
- 2tablespoons minced garlic
- 1cup Arborio rice
- 1cup dry white wine
- Coarse salt and freshly ground white pepper
- 1pound shrimp, shelled and cut into bite-sized pieces
- 1cup grape tomatoes, quartered
- Basil oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
503 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 32 grams protein; 1217 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
- Step 2
Meanwhile, heat a wide saucepan or deep skillet over medium heat. Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil. When it’s ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.
- Step 3
Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. Now’s the time to start monitoring the heat. You want the liquid at a steady simmer, moving but not bubbling away like a lunatic. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed – when you scrape across the center of the pan, you’ll leave a moat – ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring away until the rice drinks up most of this liquid. Continue the process, adding stock by the cupful, until you’ve added 3 cups of stock.
- Step 4
Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.
- Step 5
Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately.
Private Notes
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Cooking Notes
Nichele
This is the way I have made my shrimp and lobster risottos in the past. I think seasoning then pre-cooking seafood and tossing it in the hot rice to finish cooking prevents the shrimp/lobster from being overcooked.
LynnSTL
Instead of shrimp broth, 8 oz clam juice and a can of vegetable broth. Add shrimp at the very end.
Joelle
I followed the recipe and doubled it. It was very well received. I wouldn't change a thing....well, maybe add a little Parmesan at the end? But it really doesn't need anything else.
Jennifer
Excited to make this dish but will likely use an easier method for cooking risotto. Rather than stirring endlessly on the stove, make the base on the stove with the olive oil, shallots, and garlic and then bring 3/4 of the stock plus one cup of water to a boil. Then, add the rice and cook in a dutch oven at 375 for 45-50 minutes. Meanwhile, cook the shrimp and tomatoes, and then add everything (including last cup of stock) to the dutch oven and stir vigorously for a couple of minutes.
Anne
I make risotto often, this is one of the best recipes yet. I use leeks instead of shallots. I used to precook shrimp and add at end but much prefer this method, adds flavour.
hazelfield
This recipe works well with other solid fish and scopes at the last minute.
christine and paul
Excellent recipe. I boiled the shrimp shells in the vegetable broth and used more garlic. Touch of cheese was good addition. Used carnaroli rice.
nc
Go light on the shrimp
Lisa Kuehnow
Used extra dry vermouth instead of white wine - worked well!
Max Alexander, Rome
In response to those recommending the addition of Parmigiano: I realize this is not an American concern, but Italians never mix seafood and cheese. Logically or not, the combination is considered distasteful; it's a cultural thing. Instead, they would top this dish with a grating of bottarga, the dried fish roe from Sardinia which can be found in American specialty shops and possibly at Whole Foods.
Sylgrl
I also rescued the shells and made fresh shrimp broth. I didn’t have basil oil so subbed in store bought pesto sauce to add some color and pizzazz. A delicious midweek meal served with a green salad.
Terri
I use Better Than Bouillon Lobster for the stock.
jane
Too much liquid that takes too long to be absorbed, overcooking the shrimp and cherry tomatoes. Cut back the shrimp stock by 1/4 and don't add stock at the end. Instead, when the shrimp and tomatoes are added, turn off the heat and let sit for 5'; serve.
islandteacher
Made half, used chicken stock, and remembered that risotto isn't that time consuming if you mis en place like a mad woman.
pmangelo01
Skipped the basil oil and hit it with a generous dollop of butter and some parsley at the end. It was AMAZING. Used stock made from a gallon freezer bag full of saved up shrimp shells - the delight of making something this delicious from what many might have tossed out cannot be overstated.
Chef Carlos
Really delicious risotto! I made a quick stock with shrimp shells and bottled lobster juice with some water. It worked perfectly. I also made 1/2 of the recipe for two. All good. Try Sancerre or Sauvignon blanc. The prefect interlude between holiday feasts.
JLT
Made with lobster mushrooms for me.
Elizabeth
This was really amazing. I didn’t have any shrimp shells so I just used chicken stock and some clam juice. Didn’t see what to do with basil oil or how to make it so just stirred in chopped fresh basil at the end. Definitely will make again.
Roseanne
Was fabulous I did slightly tweak….added fresh corn off the cob, was really delicious Directions were perfect. Made shrimp stock with shrimp shells, wine, chicken broth, water and parsley stems Yum 4 good servings
jordan
Added smoked paprika, nice addition
fletch
I used Better Than Bullion “LobsterBase” to make the stock. Delicious.
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