Shrimp Risotto Recipe: 3 Tips for Making Shrimp Risotto
Written by MasterClass
Last updated: Nov 28, 2024 • 3 min read
Risotto and seafood are a classic pairing. This recipe combines slow-cooked rice with garlicky shrimp to make a hearty and flavorful main course.
Learn From the Best
What Is Shrimp Risotto?
Shrimp risotto is an Italian dish comprising seared shrimp and rice. Risotto traditionally calls for Arborio rice—a rounded, short-grain white rice with a high starch content—though you use carnaroli rice or even oats or barley as a substitute.
The key to a creamy risotto is the cooking method: Sauté the starch and then cook it on low heat as you add ladles of chicken stock. This allows the rice to release its starches gradually, yielding a perfectly al dente result in a creamy sauce. You can make risotto with almost any protein or vegetable. This recipe uses shrimp, a classic risotto addition, that pairs well with the flavors of garlic, white wine, and Parmesan.
3 Tips for Making Shrimp Risotto
Follow these tips for making shrimp risotto or customizing it to your liking:
- 1. Add flavors and spices: Squeeze lemon juice over your shrimp risotto to cut some of the richness, and garnish it with lemon zest. If you like your dishes extra garlicky, add an extra clove of minced garlic to the shrimp as it sears. You can also flavor the shrimp with paprika for some smoky heat or red pepper to add some spice.
- 2. Make a sauce: If you’re looking to add an extra punch of flavor, make a lemon-butter sauce to top off the risotto. After searing the shrimp, deglaze the pan with white wine and lemon juice. Allow the sauce to reduce until thickened, about five minutes. Whisk in two tablespoons of butter. Top the risotto with the lemon-butter sauce and shrimp.
- 3. Reheat on the stove: Shrimp tends to become rubbery when reheated in a microwave. If you need to reheat your leftover risotto, do it in a saucepan over low heat.
Shrimp Risotto Recipe
makes
prep time
10 mintotal time
55 mincook time
45 minIngredients
- 1
In a medium saucepan over medium heat on the stovetop, bring the chicken broth to a low boil, then reduce heat to low, keeping the broth just below a simmer. You want the broth to be about the same temperature as the rice while it’s cooking.
- 2
In a large skillet or Dutch oven on the stovetop, heat the butter over medium-low heat, then add the shallots. Sauté the shallots until they’re soft and translucent, about 4 minutes. Add ½ teaspoon of garlic and stir continuously until fragrant, about 30–60 seconds. Add rice to the shallot-garlic mixture, season with salt, and stir to combine. Continue stirring until rice is well coated and starting to become translucent, 2–5 minutes.
- 3
Add a half cup of broth and a splash of wine to the rice mixture. Stir often, until the rice has fully absorbed the liquid. Add the remaining broth in ½-cup increments, following each addition with a splash of wine and allowing the rice to absorb liquid between additions. Cook until the rice is al dente, about 25–35 minutes. (You may not need all of the liquid.
- 4
As the rice cooks, season the raw, peeled shrimp with salt and pepper. Place a pan over medium-high heat. Add the remaining olive oil or unsalted butter (if you’re using butter, let it melt fully). Add the remaining garlic and cook until fragrant, 30–60 seconds. Sear the shrimp until it’s brown on one side for about 2 minutes, then flip to sear the other side for 1–2 minutes more. The shrimp has fully cooked when it’s completely pink. Remove it from the heat.
- 5
Remove the risotto pan from the stove and add ½ cup cheese and pepper, stirring to combine. Cover and allow it to rest for 5 minutes. Top it with additional cheese and the cooked shrimp. Garnish with parsley or chives.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Massimo Bottura, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.