Shrimp Risotto with Garlic, White Wine and Parsley

Name: Shrimp Risotto with Garlic, White Wine and Parsley
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 cups (1200 ml) low-sodium fish stock, kept hot at a bare simmer; 2 tablespoons (30 ml) extra-virgin olive oil; 2 tablespoons (28 g) unsalted butter, cut into small pieces; 1 large (about ½ cup) (75 g) large shallot, finely diced; 2 cloves (8 g) garlic cloves, minced; 1½ cups (300 g) arborio rice, do not rinse; ¾ cup (180 ml) dry white wine, at room temperature; ½ cup (40 g) Parmesan cheese, finely grated; 1 medium (100 g) lemon, zested, then cut into wedges for juice; kosher salt, to taste; black pepper, freshly ground, to taste; 1 pound (450 g) large shrimp (21–25 count), peeled, deveined, tails removed, patted very dry; 1 tablespoon (15 ml) extra-virgin olive oil; 2 cloves (8 g) garlic cloves, thinly sliced; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (15 g) fresh flat-leaf parsley, finely chopped

From the MyKitchenBank Kitchen

Creamy arborio risotto built on fish stock and white wine, topped with garlicky seared shrimp and fresh parsley. The shrimp are cooked separately so they stay tender, and their flavor is stirred through the rice at the end.

Prep: 20 min
Cook: 35 min
Wait: 3 min
Total: 58 min
Makes: 4 main-course servings (about 1½ cups / 330 g each)

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Ingredients

4 servings

For the risotto
5 cups (1200 ml) low-sodium fish stock, kept hot at a bare simmer
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (28 g) unsalted butter, cut into small pieces
1 large (about ½ cup) (75 g) large shallot, finely diced
2 cloves (8 g) garlic cloves, minced
1½ cups (300 g) arborio rice, do not rinse
¾ cup (180 ml) dry white wine, at room temperature
½ cup (40 g) Parmesan cheese, finely grated
1 medium (100 g) lemon, zested, then cut into wedges for juice
kosher salt, to taste
black pepper, freshly ground, to taste
For the shrimp
1 pound (450 g) large shrimp (21–25 count), peeled, deveined, tails removed, patted very dry
1 tablespoon (15 ml) extra-virgin olive oil
2 cloves (8 g) garlic cloves, thinly sliced
¼ teaspoon (0.5 g) red pepper flakes (optional)
To finish
¼ cup (15 g) fresh flat-leaf parsley, finely chopped

Equipment (6)

Large wide heavy-bottomed pot or deep skillet, 11-inch (28 cm) / 4-quart (3.8 L)
Medium saucepan, 2-quart (1.9 L), for the hot stock
Large skillet, 12-inch (30 cm), for the shrimp
Wooden spoon
Ladle
Fine grater or zester

Steps

Before you start

Peel and devein the shrimp and pat them very dry; wet shrimp steam instead of sear.
Have the stock hot (not boiling) in a saucepan beside the risotto pot the whole time; cold stock stalls the cooking.
Risotto needs near-constant stirring for about 20 minutes, so measure and prep everything before you light the burner.
Use a wine you would drink, dry and unoaked, such as Pinot Grigio or Sauvignon Blanc.

1
Heat the stock
- Pour the fish stock into the 2-quart saucepan and bring to a gentle simmer over medium heat.
- Reduce to low and keep it hot.
- Zest the lemon and set the zest aside; cut the lemon into wedges.
- Season the dry shrimp lightly with salt and pepper and refrigerate until needed.
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Ready when: Stock steams and barely bubbles at the edges.
Tip: Taste the stock; if it is salty, go easy on salt later since it reduces into the rice.
2
Soften the shallot
- Heat 2 tablespoons olive oil and 1 tablespoon of the butter in the large pot over medium heat.
- Add the shallot and a pinch of salt and cook, stirring, for 3 minutes.
- Add the minced garlic and cook 30 seconds.
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Ready when: Shallot is soft and translucent with no browning; garlic smells fragrant.
Tip: Reduce the heat if the garlic starts to brown, as it turns bitter.
3
Toast the rice
- Add the arborio rice and stir constantly for 2 minutes so every grain is coated in fat.
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Ready when: Grain edges turn translucent while the centers stay white and opaque; the rice smells nutty.
4
Add the wine
- Pour in the white wine and stir until it has been absorbed and the pot smells less sharply of alcohol, about 2 minutes.
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Ready when: Almost no liquid pools when you drag the spoon across the bottom of the pot.
5
Add stock gradually
- Add about ¾ cup (180 ml) hot stock, enough to just cover the rice.
- Keep the heat at a lively simmer and stir often.
- When the pot looks almost dry on the bottom after a spoon swipe, add another ladleful.
- Continue for 18 to 20 minutes, reserving about ½ cup (120 ml) of stock for the end.
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Ready when: The rice is creamy and loose, and a grain bitten has a tiny firm dot at the center (al dente).
Tip: If the rice sticks, lower the heat slightly. If you run out of stock, use hot water.
6
Sear the shrimp
- When the rice has about 6 minutes left, heat 1 tablespoon olive oil in the large skillet over medium-high heat until shimmering.
- Add the shrimp in a single layer with the sliced garlic and red pepper flakes, if using.
- Cook 1½ minutes per side, flipping once.
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Ready when: Shrimp are mostly pink and opaque, curled into a loose C; they finish cooking in the hot rice.
Tip: Cook the shrimp in two batches if they crowd the pan. A tight O shape means overcooked and rubbery.
7
Finish the rice
- Remove the risotto from the heat.
- Stir in the remaining 1 tablespoon butter, Parmesan, lemon zest, and a squeeze of lemon juice.
- Add the reserved stock a splash at a time until the risotto flows slowly when the pot is tilted.
- Taste and adjust salt and pepper.
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Ready when: Glossy, creamy, and loose like thick porridge, not stiff.
Tip: Risotto thickens quickly as it sits, so keep it a bit looser than you want it on the plate.
8
Fold in shrimp
- Fold in half of the shrimp and the pan juices, then cover the pot and let it rest 3 minutes off the heat.
- Spoon into warm shallow bowls, top with the remaining shrimp and the chopped parsley, and serve with lemon wedges.
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Ready when: Shrimp are pink, opaque and firm, and reach 145°F (63°C) at the thickest part.
Tip: Serve right away; risotto is best the moment it is ready.

Good to know

Tips

Do not rinse the rice; the surface starch is what makes risotto creamy.
Keep the stock hot and add it in small amounts so the rice cooks evenly.
Cook the shrimp separately and only briefly so they stay juicy rather than rubbery.
Use Parmesan sparingly in seafood risotto so it doesn't mask the shrimp.

Make ahead

Peel and devein the shrimp and refrigerate, covered, up to 1 day ahead. Mince garlic and shallot and chop parsley up to 1 day ahead. The risotto itself is best made fresh.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: store rice and shrimp together in an airtight container up to 2 days. Freezer: not recommended, as the shrimp turn tough and the rice grainy. Reheat gently in a skillet over low heat with a splash of stock or water, stirring, until just hot, about 4 minutes.

Substitutions

dry white wine → Dry vermouth, or additional stock plus 1 tablespoon lemon juice. Vermouth is a bit more herbal; the lemon version is brighter and alcohol-free.
low-sodium fish stock → Shrimp stock made from the shells, or light chicken stock. To make shrimp stock, simmer the shells in 5 cups (1.2 L) water for 20 minutes and strain.
large shallot → Yellow onion, finely diced. Slightly stronger flavor; use ½ cup (75 g).
arborio rice → Carnaroli or vialone nano rice. Same quantity and method; carnaroli is more forgiving.