Classic Shrimp Risotto
A true taste of Italy, this creamy shrimp risotto is a luxurious embrace of tradition.
Did you know?
Did you know that the art of making risotto is so revered in Italy that there are competitions dedicated to finding the best risotto in the land?
Evoke the spirit of a quaint Italian trattoria with this luxurious Classic Shrimp Risotto. A dish that has found its way through the annals of time, risotto is said to have made its first whispered presence in the 16th century when saffron was introduced to Northern Italy for staining glass and ended up coloring rice instead. Our risotto carries the romance of the Italian Renaissance onto your plate with succulent shrimp nestled amidst creamy Arborio rice. Each spoonful exudes elegance and is, indeed, a tribute to the age-old traditions of Italian cuisine.
Immerse yourself in the rhythmic tranquility of stirring the pot, a meditation like the gondoliers' gentle strokes through the Venetian canals. With each addition of stock, the rice transforms into a canvas, painting a creamy texture while the shrimp add a touch of opulence to the simple charm of rustic Italy.
Ingredients
To embark on this culinary journey, begin by assembling the freshest ingredients. The story of risotto is one of patience and attention to detail, where each component is chosen with care to create a dish greater than the sum of its parts.
The heart of this dish lies in the delectable tandem of Arborio rice and fresh shrimp, entwining a story of Italian culinary excellence.
- 300g Arborio rice
- 500g fresh shrimp, peeled and deveined
- 1 litre of fish or vegetable stock
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 150ml dry white wine
- 60g unsalted butter
- 60g freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and freshly ground black to taste
- A handful of fresh parsley, chopped
- Lemon wedges, for serving
Steps
Follow these steps to create a masterpiece worthy of the storied Italian kitchens. As you embark on each stage, imagine the gentle hum of the Italian countryside and the craftsmanship that has perfected this dish over centuries.
- Warm the stock in a saucepan and keep it over low heat.
- In a large, heavy-bottomed pan, heat the olive oil and half the butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
- Stir in the Arborio rice and cook, stirring constantly, until the grains are coated and begin to turn golden, about 2 minutes.
- Pour in the white wine and simmer until the wine has almost evaporated.
- Begin adding the warm stock, one ladle at a time, stirring continuously until it is absorbed before adding more.
- When the rice is half-cooked, add the shrimp and continue to add stock and stir. The rice should take about 18-20 minutes to cook to a creamy consistency.
- Remove from heat and stir in the remaining butter and grated Parmesan. Season with salt and pepper to taste.
- Let the risotto rest for a moment before garnishing with fresh parsley and serving with a wedge of lemon.
Add some extra love
For an even richer flavor, consider adding a spoonful of mascarpone cheese along with the Parmesan.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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