For an extra layer of flavor, consider toasting the saffron threads lightly before crumbling them into the risotto. Ensure the chicken stock is good quality, as this is key to the risotto's overall flavor. When adding the stock, make sure it's hot to avoid lowering the temperature of the rice and affecting the cooking process.
Shrimp Risotto
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PREP TIME15 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 20 mins
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SERVING10 People
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VIEWS24
Indulge in the luxurious flavors of our Shrimp Risotto, a symphony of creamy Arborio rice, succulent shrimp, and aromatic herbs. This dish elevates a simple seafood classic to gourmet heights, promising a dining experience that's both comforting and sophisticated.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol225 mg
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Fiber1 g
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Protein32 g
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Saturated Fat8 g
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Sodium1465 mg
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Sugar3 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells; cover and simmer for 30 minutes.
02
Step
0 mins
Meanwhile, chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
03
Step
0 mins
Strain stock and discard shells. Keep warm on low heat.
04
Step
4 mins
Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
05
Step
3 mins
Ladle 1/2 cup of warm stock into rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to remaining 1 cup stock; stir for 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
06
Step
3 mins
Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into risotto. Stir until creamy. Serve immediately in warmed bowls.
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Shaun Nikolaus
May 31, 2025Jessica P: "My family loved this! Even my picky eaters couldn't get enough. Thank you for sharing this amazing recipe.
Ubaldo Williamson
May 22, 2025Michael B: "I added a squeeze of lemon juice at the end for a little extra brightness. It was a great addition!
Jace Kemmer
May 9, 2025Emily K: "The saffron and rosemary really elevated this dish. It's perfect for a special occasion.
Kelvin Grady
May 5, 2025Kevin G: "The tip about simmering the shrimp shells in the stock is genius! It adds so much depth of flavor.
Kallie Schuster
Apr 29, 2025Sarah M: "This risotto was absolutely divine! The shrimp were perfectly cooked, and the risotto was so creamy and flavorful. I'll definitely be making this again.
Clare Schaden
Mar 26, 2025David L: "I was a little intimidated by risotto, but this recipe was so easy to follow. The results were restaurant-quality!