Shrimp Risotto
Risotto has a reputation for being fussy and time-consuming, but I'm here to tell you it's so much easier than you think. This shrimp risotto, adapted from a Claire Saffitz recipe for Bon Appétit, is rich, creamy and packed with flavor thanks to homemade shrimp stock, white wine, lemon and mascarpone. It's the kind of meal that feels special enough for a dinner party but is surprisingly approachable, especially with a glass of Sauvignon Blanc in hand and a few friends helping in the kitchen.
Servings: 4-6
Prep Time: 25 minutes
Cook Time: 1 hour, 45 minutes
Total Time: Approximately 2 hours 10 minutes
Ingredients
For the Shrimp Stock
Shells from 1½ pounds raw, shell-on, deveined shrimp (reserve the shrimp for the risotto)
2 tablespoons olive oil
2 tablespoons tomato paste
⅓ cup dry white wine
2 medium carrots, peeled and halved
2 celery stalks, halved
6 large sprigs fresh thyme
1 teaspoon whole black peppercorns
2 small to medium yellow onions, halved
½ head garlic, cloves separated
8 cups water
1 teaspoon Diamond Crystal kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
For the Risotto
2 tablespoons olive oil
1 small to medium yellow onion, finely chopped
4 cloves garlic, finely chopped
1½ cups Arborio rice
⅓ cup dry white wine
Approximately 6 cups homemade shrimp stock (recipe above)
2 tablespoons unsalted butter
Zest of 1 lemon
4 ounces mascarpone cheese
Diamond Crystal kosher salt, to taste
Freshly ground black pepper, to taste
For the Shrimp and serving
1½ pounds raw shrimp, peeled and deveined (reserved from making the stock)
1 tablespoon olive oil
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
2 ounces mascarpone cheese, for serving
Chopped fresh parsley, for garnish
Lemon wedges, for serving
Instructions
Prepare the shrimp. Peel the shrimp, reserving the shells for the stock and the shrimp for the risotto. Refrigerate the peeled shrimp until ready to cook.
Start the shrimp stock. In a large stockpot, heat 2 tablespoons olive oil over medium heat. Add the reserved shrimp shells and cook for 5–8 minutes, stirring occasionally, until the shells turn pinkish-red and become fragrant.
Add the tomato paste and cook for approximately 1 minute, stirring to coat the shells.
Pour in ⅓ cup white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Cook for approximately 3 minutes, or until the wine has mostly evaporated.
Add the aromatics. Add the carrots, celery, thyme, peppercorns, halved onions and half head of garlic. Pour in 8 cups water and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Bring to a boil over medium-high heat, then reduce the heat and simmer uncovered for approximately 1 hour, or until the stock has reduced by about one-quarter.
Strain the stock. Pour the stock through a fine-mesh strainer into a large heatproof bowl or pot, discarding the shrimp shells and vegetables. You should have approximately 6 cups of stock. Keep the stock warm over low heat while preparing the risotto.
Sauté the aromatics. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion and garlic. Cook, stirring frequently, for approximately 5 minutes, or until the onion is soft and translucent.
Toast the rice. Add the Arborio rice and cook, stirring frequently, for approximately 3 minutes, until the grains become slightly translucent around the edges and begin to stick to the bottom of the pot.
Deglaze with wine. Pour in the remaining ⅓ cup white wine and stir continuously until the wine has been absorbed.
Cook the risotto. Add approximately 1 cup of warm shrimp stock to the rice, stirring frequently until most of the liquid has been absorbed. Continue adding stock, approximately 1 cup at a time, stirring frequently and allowing each addition to absorb before adding more. This process should take approximately 25–30 minutes.
Continue until the rice is tender but still has a slight bite and the risotto is loose, creamy and saucy. If you've used all the stock and the rice needs more cooking time, add warm water ¼ cup at a time until you reach the desired consistency. Season with salt and pepper to taste.
Finish the risotto. Remove the Dutch oven from the heat. Add the lemon zest, butter and 4 ounces mascarpone. Stir until everything is melted and fully incorporated.
Cook the shrimp. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Season the peeled shrimp with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Add the shrimp in a single layer, working in batches if necessary, and cook for approximately 2 minutes per side, or until pink, opaque and cooked through.
Combine and serve. Gently fold the cooked shrimp into the risotto. Divide among serving bowls and finish with a dollop of the remaining mascarpone, chopped fresh parsley and a lemon wedge.
Serving Suggestions
Serve With:
A simple arugula salad with lemon vinaigrette
Roasted asparagus
Sautéed broccolini
Garlic bread or crusty sourdough
Roasted green beans
A crisp Sauvignon Blanc or Pinot Grigio
Storage
Store leftover shrimp risotto in an airtight container in the refrigerator for up to 2 days. Refrigerate promptly after cooking.
To reheat, add the risotto to a saucepan over medium-low heat with a splash of water or broth. Stir gently until heated through, adding additional liquid as needed to restore its creamy consistency.
Risotto is best enjoyed fresh, as the rice continues absorbing liquid as it sits. Freezing isn't recommended because the texture can become mushy.
Maddie's Tip
Don't let risotto intimidate you! The secret is to keep your stock warm and add it gradually, stirring frequently as the rice absorbs the liquid. You're looking for a consistency that's loose, creamy and saucy, not thick or stiff. And don't skip the homemade shrimp stock. It sounds like an extra step, but it's incredibly simple and gives this dish so much of its flavor.
Comments