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Artichoke and Shrimp Risotto
Artichoke and Shrimp Risotto
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Prep Time:
7 minutes
Cook Time:
35 minutes
Total Time:
42 minutes
Indulge in savory Shrimp and Artichoke Risotto with flavorful ingredients like plump shrimp, tangy artichoke hearts, and aromatic spices in a rich, creamy clam stock and wine-infused risotto rice.
Ingredients:
  • 12 ounces raw shrimp (26-30 size), about 18 pieces
  • 1/2 teaspoon paprika
  • Salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons butter, divided
  • 1/3 cup shallots, minced
  • 1 tablespoon garlic, minced
  • 1 1/2 cup risotto rice (Carnaroli is recommended, but you can also use Arborio)
  • 1/2 cup dry white wine (like a Sauvignon Blanc)
  • 8 ounces clam juice
  • 1 14-ounce can) artichoke hearts packed in water, drained (reserve the water!), finely chopped
  • 2 to 3 cups water
  • 2 tablespoon fresh parsley, chopped
Instructions:
  • Pat the peeled and deveined shrimp dry, then place them in a medium bowl and coat them with 1/2 teaspoon of salt, paprika, and pepper by tossing them together.
  • In a hot sauté pan, melt 1 tablespoon of butter. Cook the shrimp for 1 to 2 minutes on each side until they are seared on the outside, ensuring they are slightly undercooked as they will continue to cook off the heat. Transfer to a bowl and set aside.
  • Bring 3 cups of salted water to a gentle simmer in a small saucepan. Keep warm on low heat as you begin preparing the risotto.
  • In a 3 to 4-quart thick-bottomed pot over medium heat, melt 2 tablespoons of butter. Sauté minced shallots until translucent, about 3 to 4 minutes. Then add garlic and cook for an additional minute.
  • Introduce the risotto rice to the pot and stir until evenly coated. Allow it to cook for a minute or two until it lightly browns.
  • Pour in 1/2 cup dry white wine, simmer gently, and stir slowly until the rice absorbs the wine.
  • Pour in the clam juice and the artichoke water, a half cup at a time, gently stirring as the rice gradually absorbs the liquid before adding more.
  • Gradually add hot salted water: After the rice has absorbed the wine, clam juice, and artichoke water, slowly pour in the hot, lightly salted water in 1/2 cup increments. Stir gently, allowing the rice to soak it up for about a minute before adding more. You will need around 2 to 3 cups of water. Stop adding water once the rice is cooked but still slightly firm to the bite, "al dente."
  • Combine the remaining ingredients by stirring in the chopped artichoke hearts, folding in the shrimp and chopped parsley. Serve promptly.

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