SHRIMP RISOTTO (FROZEN OR FRESH)
Shrimp risotto is a typical Italian dish often found in restaurants, but contrary to what you might think, preparing it at home is not that difficult.
With today’s recipe and a few simple tips you’ll bring a creamy and flavorful Shrimp Risotto to the table in minutes and without too much effort.
A first course perfect for all seasons, to prepare with either frozen or fresh shrimp, delicate in flavor and with a unique aroma that will surprise the whole family, your friends or — why not — to win over that special someone.
The unmistakable, delicate flavor of the shrimp pairs perfectly with the rice and just a few well-balanced ingredients create a dish that’s fresh and light yet tasty and harmonious.
To make it even more flavorful, prepare the stock using the shrimp heads and shells to obtain a shrimp broth worthy of a chef.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 657.93 (Kcal)
- Carbohydrates 72.51 (g) of which sugars 5.96 (g)
- Proteins 31.68 (g)
- Fat 22.30 (g) of which saturated 10.16 (g)of which unsaturated 5.11 (g)
- Fibers 2.08 (g)
- Sodium 762.49 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups Carnaroli rice
- 3 tbsp + 1 tsp dry white wine
- 1/2 onion
- 2 tbsp butter
- 1 tbsp chopped parsley
- 1 cup grated Parmesan cheese
- extra-virgin olive oil
- to taste salt
- 8 1/2 cups water
- 1 lb 2 oz shrimp (save the heads and shells)
- 1 pinch salt
- 1 onion
- 3 carrots
- 1 clove garlic
- 2 stalks celery
- 3 tbsp + 1 tsp brandy
- 2 tbsp extra-virgin olive oil
- 2 tbsp tomato paste
Tools
- Pot
HOW TO PREPARE SHRIMP RISOTTO
You can prepare this recipe using either large shrimp or small shrimp, fresh or frozen. For convenience I used frozen shrimp but the procedure is the same.
Take the frozen shrimp and put them in a bowl with cold water to thaw. Once thawed, clean the shrimp by removing the head, the shell and, using a small knife, the vein that runs along the back of the tail. Clean fresh shrimp the same way if you use them. Set aside both the heads and the shells—they will be used to make the shrimp stock. Also keep 4 whole shrimp aside and cut the rest into pieces about 3/8 inch (1 cm) long.
Cut the onions into wedges, slice the carrots into thick slices and cut the celery into pieces about 3/8 inch (1 cm) long; then gather all the vegetables in a bowl and add the clove of garlic. Heat the oil in a pot, add the chopped vegetables and sauté for a few minutes. Add the tomato paste, stir and cook for 5 more minutes. At this point add the shrimp leftovers (heads and shells) and continue cooking for another 5 minutes, then deglaze with the brandy. Once all the alcohol has evaporated, pour in very cold water until the contents are completely covered. Lower the heat and simmer for about 60 minutes. After that time, strain everything through a sieve.
Peel the onion, cut it in half and finely chop it. Put the rice in a pot and toast it for a few minutes. Add 1/2 of the chopped onion and after 1 minute deglaze with the white wine, letting all the alcohol evaporate. Cook the rice, adding the shrimp stock a ladleful at a time as it gets absorbed.
Meanwhile, in a skillet sauté the chopped shrimp tails with a drizzle of extra-virgin olive oil and a little chopped parsley for about 3 minutes. Season with salt. In the same skillet, also briefly sauté the whole shrimp you kept aside. When the rice is cooked, turn off the heat, add the chopped shrimp with their cooking juices. Finish by stirring in a knob of butter and Parmesan to taste (cheese actually works well with shrimp in risotto!). Serve the shrimp risotto immediately while hot, decorating each plate with a whole shrimp and a sprinkle of fresh chopped parsley.
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TIPS AND VARIATIONS
SHRIMP: You can use either fresh or frozen shrimp. Keep in mind that frozen shrimp usually “yield” a bit less, so increase the amount from 1 lb 2 oz (500 g) for fresh shrimp to about 1 lb 10 oz (750 g) for frozen shrimp.
STOCK: You can make a shrimp fumet with the heads and shells, or simply use a vegetable broth, although the risotto will be less flavorful without the shrimp stock.
DRY WHITE WINE: Use a good-quality wine such as Chardonnay or Pinot Grigio. Choose a wine you’d drink yourself—never use a wine you’d not drink, as it could compromise the result.
For a fresh aromatic touch, add grated lemon or orange zest toward the end of cooking, or deglaze with orange juice. Citrus will bring bright notes that balance the sweetness of the shrimp.
STORAGE
Shrimp risotto should be eaten immediately. You can store it in the fridge for a maximum of 1 day in an airtight container. This preparation is not suitable for freezing.
