The shrimp risotto is an elegant and flavorful dish, a true concentration of the sea. In this recipe, we’ll see how to make it to perfection using all the fresh ingredients available. It’s a risotto with a rich and savory taste, presented in a spectacular way.
If you like shrimp, don’t forget to check the recipe
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 501.67 (Kcal)
- Carbohydrates 79.43 (g) of which sugars 2.50 (g)
- Proteins 16.67 (g)
- Fat 10.07 (g) of which saturated 5.58 (g)of which unsaturated 3.29 (g)
- Fibers 1.58 (g)
- Sodium 1,072.09 (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 for 2 servings
- 1 cup Carnaroli rice
- 1 quart shrimp bisque
- 3.5 oz shrimp
- to taste butter
- to taste salt
- 10 leaves basil
- 1/4 glass dry white wine
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot 3 qt
- 1 Saucepan 2 qt
Procedure
Shrimp risotto is a true flavor concentration, and there are various ways to make it. The most delicious is by making a bisque (or a fish broth) using the shrimp shells.
For this recipe, you have two options: the classic using a fish broth or the more flavorful bisque, which requires more work.
In my opinion, the taste of risotto made with shrimp bisque is worth the effort, but I leave the final decision to you.
I must clarify that bisque and broth aren’t the same; the broth is just stock, while the bisque starts from the stock and is enriched with vegetables and tomatoes.
If you decide to use fish broth, I recommend adding a couple of tablespoons of tomato to the risotto while cooking to enhance the flavor; this isn’t necessary for the bisque since it already contains tomatoes.
After preparing the bisque, start making the risotto by toasting the rice without onions over high heat for a couple of minutes; there’s no need to go longer.
When you feel the pan’s heat by placing your hand near the rice, it’s time to deglaze with white wine; let it evaporate completely.
Stir the rice to prevent it from burning and sticking to the pan. The wine has evaporated when you smell the wine’s aroma and the acidic note has dissipated.
All that’s left is to add the hot broth (or bisque) to the rice and cook for the indicated time (13-15 minutes). Stir often because the bisque is thicker than broth and risks sticking.
Always add hot broth or bisque to avoid stopping the rice cooking process.
Now that the rice is cooked, remove from heat, add a knob of butter, and gently stir to combine.
Your shrimp risotto is ready!
Plating Tips:
Serve with buffalo stracciatella (whole or blended), some fresh marinated raw shrimp, and a few basil leaves. The burrata pairs very well with the flavor of the shrimp.
Wine Pairing with Shrimp Risotto:
This recipe pairs well with a dry white wine with a strong flavor that can balance the fat component of the shrimp. For example, a Vermentino or a Falanghina.
