Ingredients
Shrimp Stock
- 1 tablespoon olive oil
- Shells from 1 pound large shrimp (16-20 shrimp)
- 3 garlic cloves, peeled and smashed
- 8 black peppercorns
- 2 thyme sprigs
- 1 bay leaf
- 7 cups water
Risotto
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter, divided
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 strips of lemon zest
- Kosher salt, to taste
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup risotto rice (arborio rice)
- 1 pound large shrimp, shells removed and used for stock, deveined (16-20 shrimp)
- 1/3 cup grated Parmesan cheese, plus more for sprinkling
- 1 teaspoon lemon juice, plus more as needed
- Freshly ground black pepper, to taste
- 1 tablespoon finely sliced chives, for sprinkling
Instructions
- Make the shrimp stock: Warm 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add shrimp shells, smashed garlic cloves, black peppercorns, thyme sprigs, and bay leaf. Cook, stirring occasionally, until shells turn bright red, about 2 minutes. Add 7 cups water, bring to a boil, then reduce heat and simmer until reduced by one-quarter, approximately 1 hour. Strain the stock and return it to the saucepan. Keep warm over low heat.
- Sauté aromatics and start risotto: In a large, heavy-bottomed pot, warm 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped onion with a pinch of kosher salt and cook until tender but not browned, about 5 to 6 minutes. After 3 minutes, add minced garlic and lemon zest strips, stirring well.
- Toast rice and deglaze: Stir in the Arborio rice and cook for 2 minutes to lightly toast it. Pour in the white wine and cook for an additional minute until it mostly evaporates.
- Cook risotto with shrimp stock: Add 1 cup of warm shrimp stock and a pinch of salt to the rice. Cook, stirring occasionally, until liquid is absorbed. Continue adding warm stock 1/2 cup at a time, stirring frequently and waiting for absorption before the next addition. This process should continue for 30 to 35 minutes until the rice is cooked through but remains al dente. You might not use all the stock.
- Add shrimp to cook: During the last addition of stock, stir in the peeled and deveined shrimp. Cook until shrimp are opaque and cooked through, about 2 to 3 minutes.
- Finish the risotto: Remove the pot from heat. Remove lemon zest strips. Stir in the remaining 2 tablespoons of butter, Parmesan cheese, and 1 teaspoon lemon juice. Season to taste with kosher salt, freshly ground black pepper, and extra lemon juice if desired.
- Serve: Spoon the risotto into shallow bowls. Garnish with finely sliced chives, extra grated Parmesan cheese, and freshly ground black pepper. Serve immediately for best texture and flavor.
Notes
- Use fresh shrimp shells for the stock to maximize flavor.
- Keep the shrimp stock warm while cooking the risotto to maintain the cooking temperature and prevent uneven cooking.
- Stir often but gently to avoid breaking the rice grains and to get a creamy texture.
- If you don’t have dry white wine, you can substitute with chicken or vegetable broth but the flavor will differ slightly.
- Adjust lemon juice and salt at the end according to your taste preference.
- Risotto is best served fresh and creamy; it doesn't reheat well because it can become thick and gummy.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
