Shrimp Risotto Recipe: 3 Tips for Making Shrimp Risotto

• 5 cups chicken broth (or vegetable broth)
• 2 tablespoons unsalted butter or olive oil
• ⅓ cup finely chopped shallots
• 2 teaspoon minced garlic (about 4 cloves garlic)
• 1 cup Arborio rice
• Kosher salt, to taste
• ½ cup dry white wine, room temperature
• 1 pound raw large shrimp, peeled and deveined
• 1 cup finely grated parmesan cheese, divided
• Freshly ground black pepper, to taste
• Chopped parsley or chives (for garnish)

1. 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. 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. 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. 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. 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.

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