Risotto with shrimp cream, an easy seafood first course that is at the same time elegant, delicate and delicious—perfect for festive occasions. It is made with very few ingredients and yields a truly unique result. A refined preparation, perfect not only for Sunday but also for Christmas Eve and New Year’s Eve and for all celebrations. The risotto with shrimp cream, with its delightful aroma and intense, enveloping flavor, will make you fall in love at first bite and is very simple to prepare. You will first need fresh shrimp, of which nothing will be wasted because we will make a bisque using the heads and shells; a variety of rice suitable for creamy, enveloping risottos—I chose Carnaroli; and finally the secret ingredient and the key to everything: Panna Chef. Panna Chef finishes the dish, giving it the right delicacy and creaminess to transform this simple risotto into a true gourmet risotto. Let’s go to the kitchen and discover together how to make risotto with shrimp cream. Before that, if you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, New Year's Eve
Ingredients to make Risotto with Shrimp Cream
- 1 lb 12 oz lbs/oz shrimp (use only the heads and shells)
- 3 cloves garlic
- 3.4 fl oz white wine (about 1/3 cup)
- to taste salt
- 8.5 cups water (about 2.0 qt)
- to taste parsley
- to taste extra virgin olive oil
- peeled shrimp (freshly peeled)
- extra virgin olive oil
- 7 fl oz cooking cream (about 3/4 cup)
- 3.5 oz grated Parmesan (about 1 cup)
- to taste parsley
Tools
- Pots
- Blender
- Strainers
How to make risotto with shrimp cream
To make the risotto with shrimp cream, start with the bisque: quickly rinse the shrimp under cold water, drain, peel them and set aside the heads and shells. Sauté the garlic in a generous drizzle of oil, add the parsley and then the heads and shells. Sauté and crush the heads with a wooden spoon; once they begin to change color, deglaze with the white wine, season with salt and, after the wine has evaporated, add the water. Bring to a boil and cook for 30–35 minutes.
Blend everything with a blender and strain first through a sieve and then through cheesecloth: you will have obtained the bisque, a sort of broth that will be essential for cooking the rice.
Heat a good drizzle of oil, add half of the shrimp, sauté over high heat for 30 seconds then remove from the heat and blend with 5.3 oz of cream (about 5/8 cup).
Pour the rice into a heavy-bottomed pot, turn on the stove and toast it until you can smell it. Begin adding the broth little by little and stir often. Bring it to cook by adding bisque whenever necessary. When the rice is almost cooked and still al dente, add the raw shrimp and let them cook for a few minutes, stirring.
Off the heat, add the shrimp cream and the cooking cream, a bit of chopped parsley, mix, add the grated cheese and stir to emulsify.
Plate immediately, garnish with extra cream and chopped parsley and your risotto is served!
Storage notes and tips
I recommend preparing only the amount of risotto you intend to consume; I do not recommend making it in advance.
If any is left over you can keep it in the fridge and consume it within 24 hours after reheating, but it will never be as good as freshly made.
