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Shrimp Risotto
Shrimp Risotto
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Prep Time:
8 minutes
Cook Time:
40 minutes
Total Time:
48 minutes
Transport yourself to Venice with this luscious shrimp risotto, featuring pink shrimp, shallots, parsley, and lemon zest. A taste of Italy in every bite!
Ingredients:
  • 8 ounces clam juice or fresh seafood stock
  • 4 cups water
  • 3 tablespoons butter
  • 1 large shallot, finely chopped
  • 1 cup risotto rice (Arborio or if you can get it, Carnaroli or Vialone Nano )
  • 1 cup dry white wine (Sauvignon Blanc)
  • 2 cups small pink shrimp, the smallest you can find
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely grated lemon zest
  • Salt
Instructions:
  • In a pot, gently heat 4 cups of water and clam juice until steaming, being careful not to bring to a boil.
  • In a thick-bottomed pot, melt 2 tablespoons of butter over medium heat. Sauté the minced shallots for 2-3 minutes until they turn translucent.
  • Add the rice to the pot and stir continuously for 2-3 minutes until each grain is thoroughly coated in butter and starts to toast slightly.
  • Pour in the white wine into the pot and stir vigorously to agitate the rice and release its starch, creating a creamy sauce. Adjust the heat to simmer gently and stir frequently.
  • Gradually pour the hot clam broth/water mixture as you stir the rice, ensuring it doesn't stick to the pot. When the wine is nearly evaporated, add 2 ladles of the liquid and a generous pinch of salt.
  • Continue stirring, simmering, and adding ladlefuls of liquid, allowing it to reduce until almost gone before adding more broth. Repeat until the sauce coats the back of a spoon. Taste for salt and adjust if needed. For the perfect consistency, the risotto should have a firm center and a creamy sauce after 4 to 5 cups of liquid. Add an extra cup if needed and taste again for seasoning.
  • Add in the shrimp, parsley, and the remaining 1 tablespoon of butter. Stir continuously until half of the last cup of broth is absorbed, ensuring a loose and creamy texture. Just before serving, sprinkle in the lemon zest and serve immediately. For the best experience, enjoy this dish with bowls and spoons instead of plates and forks.

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