Risotto with Shrimp

Name: Risotto with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Carnaroli rice 1.67 cups; Shallot 2.1 oz; Carrots 2.8 oz; White wine 3.4 oz; Butter 2.5 oz; Shrimp 10 oz; Shrimp shells and heads; Water 4 ¼ cups; Onions 2.1 oz; Carrots ¼ cup; Celery 1.1 oz; Garlic 1 clove; Parsley 6 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Butter 1 tbsp; Chives stems 9

it fr es br de

578

Calories per serving

Gluten Free

Energy Kcal 578
Carbohydrates g 74.7
of which sugars g 4.9
Protein g 10.3
Fats g 24.7
of which saturated fat g 11.42
Fiber g 2.9
Cholesterol mg 90
Sodium mg 381

Difficulty: Average
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Shrimp risotto from Lombardy is just fantastic when you're in the mood for something both delicious and easy. To be honest, the secret to this creamy shrimp risotto is using the shrimp shells to whip up a homemade fish broth. It gives the rice an extra moist and flavorful touch—seriously good stuff. In Northern Italy, they save the shells for their fumetto, which adds incredible depth to the dish. The shrimp have that perfect tender bite, and their sweet flavor really really shines through since they’re added at just the right moment.

Some folks in Lombardy even throw in asparagus for a bit of crunch and a pop of green that goes great with the pink shrimp. And look, don't forget to finish it off with chives for a fresh and slightly tangy kick that brightens up the whole thing. For seafood lovers, this is one of those easy shrimp risotto recipes you’ll find yourself making again and again. Pretty much.

It's not complicated, so you can whip it up even on a weeknight. Yet it still feels like something special you'd get at a nice restaurant near the lakes of Milan. Honestly, the best part is how the creamy Arborio rice absorbs all that rich seafood flavor, making every bite melt in your mouth. Many people love to add a squeeze of lemon for a fresh, bright kick. It turns into a lemon shrimp risotto. Others, you know, might add a hint of garlic butter, transforming it into a garlic butter shrimp risotto that’s rich and golden.

Whether you stick to the classic version or try a regional twist, you’ll get those amazing flavors that make Italian rice dishes so beloved. This seafood risotto is perfect for anyone who loves simple, fresh, and flavorful food. Plus, it pairs well with almost anything you’re craving. For sure. Plus, it's a great way to bring a taste of Italy to your table, no matter where you are.

INGREDIENTS

578

Calories per serving

Carnaroli rice 1.67 cups (320 g)

Shallot 2.1 oz (60 g)

Carrots 2.8 oz (80 g)

White wine 3.4 oz (100 ml)

Butter 2.5 oz (70 g)

Shrimp 10 oz (280 g)

for the fish stock: Shrimp - shells and heads; Water 4 ¼ cups (1 l); Onions 2.1 oz (60 g); Carrots ¼ cup (30 g); Celery 1.1 oz (30 g); Garlic 1 clove; Parsley 6 sprigs; Extra virgin olive oil to taste; Fine salt to taste

for creaming: Butter 1 tbsp (15 g); Chives 9 - stems

Preparation

How to prepare Risotto with Shrimp

To make the shrimp risotto, first clean the shrimp by removing their heads 1 and shells, peeling them up to the tail 2. Separate the shrimp from the shells, which you will keep aside to prepare the stock. Wash and clean the vegetables for the stock well, chop them into chunks and sauté them over medium heat in a large pan with a drizzle of oil 3.

Add the shrimp shells and heads 4, cook for a couple of minutes, pressing the heads with a wooden spoon to release all the juices. Add the water 5 and the parsley sprigs 6, then let it simmer over moderate heat. If necessary, you can adjust the salt to your taste.

While the stock cooks, take a non-stick pan and melt the butter in it 7, then soften the finely chopped shallot and carrot 8, with a ladle of water to soften the vegetables 9.

As soon as the sauté is ready, add the shelled shrimp 10, and sauté them over high heat; when they have released their liquid, deglaze with white wine and let it evaporate 11. Lower the heat and add the rice, which you will toast for a couple of minutes 12.

Meanwhile, strain the fish stock 13 and add it, one ladle at a time, to the risotto 14. Cook the rice for about 18 minutes over moderate heat, adding more stock only when the rice absorbs the previous liquid. During this time, finely chop the chives 15.

Once cooked, remove the risotto from the heat, add the butter and the chopped chives (16-17), and cream the risotto. Serve your shrimp risotto immediately: enjoy your meal!

Storage

Store the shrimp risotto in the refrigerator in an airtight container for a couple of days. Freezing is not recommended.

Advice

The secret of this risotto, like all seafood risottos, is the stock: the tastier it is, the more delicious the risotto will be. If you love bold flavors and want to enrich it, you can add some tomato purée or concentrate.

For the translation of some texts, artificial intelligence tools may have been used.