Shrimp Risotto
Submitted by jodiemc
Creamy Italian shrimp risotto built on a homemade saffron shrimp-shell stock with oyster mushrooms, zucchini, white wine, and Parmesan. The extra step of making stock from the shells is what sets this apart.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsHere’s a little secret restaurant chefs know: the best shrimp flavor isn’t in the shrimp. It’s in the shells.
This risotto starts by simmering the shrimp shells with saffron, bay leaf, and peppercorns into a gorgeous golden stock. That stock gets ladled gradually into the rice, building layer after layer of deep, briny flavor with every stir.
Meanwhile, the shrimp themselves get a quick sear with oyster mushrooms and zucchini in butter, then folded in at the end with a generous handful of Parmesan. The result is risotto that tastes like the ocean, the garden, and an Italian grandmother’s kitchen all at once.
Chef Tips
- Stir the risotto constantly and add stock gradually. This coaxes the starch out of the rice and creates that signature creamy texture without any cream.
- Keep your stock warm in a separate pot. Adding cold stock to hot rice shocks the grain and slows down cooking.
- Cook the shrimp separately and fold them in at the very end. They only need 3 to 4 minutes. Any longer and they’ll be chewy.
- Don’t skip the saffron. It gives the risotto a stunning golden color and a subtle floral aroma you can’t get any other way.
Ingredients
Directions
Rinse and peel the shrimp; set aside.
Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water.
Bring to a boil, then simmer for 20 minutes.
Strain and reserve the stock.
In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic.
Cook for about 5 minutes or until softened but not colored.
Add the rice and stir to coat all the grains with butter.
Add ⅓ of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed.
Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes.
In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes.
Fold the mixture into the rice along with the rice and half of the cheese.
Taste and add salt, if needed.
Serve piping hot, sprinkled with the remaining cheese.
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