Shrimp Risotto
Indulge in a luscious shrimp risotto that combines the enchanting creaminess of arborio rice with a splash of white wine and a generous sprinkle of Parmesan. This dish is all about slow cooking; let the rice soak up the flavors while the shrimp adds a delightful touch of ocean goodness. Get ready to impress your taste buds with this comforting, gourmet delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- minced garlic
- lemonoptional
- diced onion or shallots
🥩Meat & Seafood(2)
- warm chicken stock (960 ml)
- shrimp (454 g)
🥛Dairy & Eggs(2)
- butter (28 g)
- grated Parmesan cheese (120 ml)
🫙Pantry Staples(1)
- arborio rice (240 ml)
📦Other(3)
- chopped arugula (240 ml)optional
- chili flakesoptional
- white wine (120 ml)
👨🍳 Instructions
- 1
Melt some butter in a large stock pot.
- 2
Add in diced onion or shallots and cook for a few minutes.
- 3
Add in minced garlic and cook for about a minute or until fragrant.
- 4
Add in arborio rice and stir.
- 5
Pour in white wine and let it absorb.
- 6
Add warm chicken stock one ladle at a time, ensuring each ladle is absorbed before adding the next.
- 7
Add shrimp to a separate pan with melted butter and chili flakes, stirring constantly.
- 8
Once the risotto is creamy, turn off the heat and add in grated Parmesan cheese and chopped arugula.
- 9
Plate the risotto and top it off with cooked shrimp and a squeeze of lemon.
💡 Pro Tips
- ✓Toast the arborio rice in the butter for 2-3 minutes until edges turn translucent before adding wine, which coats each grain in fat and slows water penetration so starch releases gradually instead of turning gummy.technique2-3 minutes
- ✓Keep chicken stock at a bare simmer (around 180°F) in a separate pot before ladling it in—cold stock shocks the rice and halts the gelatinization process, extending cook time and creating uneven texture.equipment180°F
- ✓Add stock in 4-6 oz increments and wait until it's 90% absorbed before adding more; this controlled hydration lets amylopectin starch release slowly, building the signature creamy suspension without overcooking the grain's core.timing4-6 oz increments
- ✓Cook the shrimp separately just until they turn opaque and curl into a loose C-shape (about 2-3 minutes total), since shrimp proteins toughen rapidly above 140°F and would overcook if simmered directly in the risotto.timing140°F
- ✓Stir in the Parmesan and cold butter off-heat using a vigorous folding motion (mantecatura)—this emulsifies fat and starch into a glossy sauce, and adding it while too hot causes the cheese proteins to seize and turn grainy.techniqueoff-heat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Shrimp Risotto
Indulge in a luscious shrimp risotto that combines the enchanting creaminess of arborio rice with a splash of white wine and a generous sprinkle of Parmesan. This dish is all about slow cooking; let the rice soak up the flavors while the shrimp adds a delightful touch of ocean goodness. Get ready to impress your taste buds with this comforting, gourmet delight!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- minced garlic
- lemonoptional
- diced onion or shallots
🥩Meat & Seafood(2)
- warm chicken stock (960 ml)
- shrimp (454 g)
🥛Dairy & Eggs(2)
- butter (28 g)
- grated Parmesan cheese (120 ml)
🫙Pantry Staples(1)
- arborio rice (240 ml)
📦Other(3)
- chopped arugula (240 ml)optional
- chili flakesoptional
- white wine (120 ml)
👨🍳 Instructions
- 1
Melt some butter in a large stock pot.
- 2
Add in diced onion or shallots and cook for a few minutes.
- 3
Add in minced garlic and cook for about a minute or until fragrant.
- 4
Add in arborio rice and stir.
- 5
Pour in white wine and let it absorb.
- 6
Add warm chicken stock one ladle at a time, ensuring each ladle is absorbed before adding the next.
- 7
Add shrimp to a separate pan with melted butter and chili flakes, stirring constantly.
- 8
Once the risotto is creamy, turn off the heat and add in grated Parmesan cheese and chopped arugula.
- 9
Plate the risotto and top it off with cooked shrimp and a squeeze of lemon.
💡 Pro Tips
- ✓Toast the arborio rice in the butter for 2-3 minutes until edges turn translucent before adding wine, which coats each grain in fat and slows water penetration so starch releases gradually instead of turning gummy.technique2-3 minutes
- ✓Keep chicken stock at a bare simmer (around 180°F) in a separate pot before ladling it in—cold stock shocks the rice and halts the gelatinization process, extending cook time and creating uneven texture.equipment180°F
- ✓Add stock in 4-6 oz increments and wait until it's 90% absorbed before adding more; this controlled hydration lets amylopectin starch release slowly, building the signature creamy suspension without overcooking the grain's core.timing4-6 oz increments
- ✓Cook the shrimp separately just until they turn opaque and curl into a loose C-shape (about 2-3 minutes total), since shrimp proteins toughen rapidly above 140°F and would overcook if simmered directly in the risotto.timing140°F
- ✓Stir in the Parmesan and cold butter off-heat using a vigorous folding motion (mantecatura)—this emulsifies fat and starch into a glossy sauce, and adding it while too hot causes the cheese proteins to seize and turn grainy.techniqueoff-heat