Shrimp Risotto

Use the smallest shrimp you can find. Try to find tiny pink shrimp in the supermarket’s freezer section. These “boreal” shrimp or Maine shrimp are uncommonly sweet and come pre-shelled and pre-cooked. Any shrimp you find larger than the last digit on your little finger should be cut in half. Risotto recipes require risotto rice, an Italian rice that has enough starch to help make the risotto's creamy sauce. Arborio rice works for this purpose, but if you can get it, use a Carnaroli rice or even better a rice called Vialone Nano, which is more delicate and creamy than the other risotto rices and is well suited for this seafood risotto.

  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Yield: Serves 2 as a main course or 4 as a side dish or appetizer.

Ingredients

  • 1 cup risotto rice (Arborio or if you can get it, Carnaroli or Vialone Nano)
  • 3 tablespoons butter
  • 1 large shallot, finely chopped
  • 1 cup dry white wine (Sauvignon Blanc)
  • 8 ounces clam juice or fresh seafood stock
  • 2 cups of the smallest pink shrimp you can find
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely grated lemon zest
  • Salt

Method

1 Add the clam juice to 4 cups of water in a pot, heat until steamy. Do not let it boil.

2 In separate pot (thick-bottomed), heat 2 tablespoons butter over medium heat, and sauté the minced shallots for 2-3 minutes, until just translucent.

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3 Add the rice to the pot. Stir-fry the rice for 2-3 minutes, until all the grains are well coated in butter and are beginning to toast.

4 Increase the heat to high and add the white wine. With a wooden spoon, stir the rice vigorously. Once the wine boils, turn the heat down until the wine is just simmering gently. Stir almost constantly. You are doing this to agitate the rice, which releases its starch and creates the creamy sauce you want in a risotto.

5 When the wine is almost cooked away – under no circumstances should you let the rice sizzle on the bottom of the pot – pour in two ladles of the hot clam broth-water mixture. Stir well to combine, and add a healthy pinch of salt.

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6 Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth. Continue this until the sauce coats the back of a spoon. Taste the spoon and see if the risotto needs salt. If so, add a small pinch.

This much risotto rice should need about 4-5 cups of liquid total (including the wine) to come together, so start tasting the rice at the 3rd cup. If it is almost there – firm in the center but translucent on the outside, and fully surrounded with a creamy sauce – add one more cup of broth, stir well, and taste one more time for salt. (If not, you have old rice and you’ll need to go one more cup and let it cook away.)

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7 Now add in the shrimp, the parsley, and the remaining tablespoon of butter. Stir constantly until this last cup of broth is about half gone: Remember you want this risotto to be loose and creamy.

Right before you serve, add in the lemon zest and serve at once. Best served with bowls and spoons rather than plates and forks.

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Comments

  • Anna

    I found this recipe many months back when I was about to cook my very first risotto. I absolutely loved the effect and obviously cooked it many times since then. It’s my new comfort food. Thank you! <3 Btw, if you realize you've run out of parsley, changing the liquid proportions (less broth and more wine) can partially make up for it.

  • Mary Doran

    I found this recipe rather bland.

  • Ashley R.

    Made this a couple nights ago and I was very impressed with myself. :-) Can’t wait to try the asparagus risotto. A new fave.

  • Julia

    This was sooooo gooood it’s my new comfort food. Shrimp in every bite it was delish,

  • Julie

    I made your Shrimp Risotto last night for dinner and it was simple and delicious!! Thanks for another great recipe! I am now completely over my fear of making risotto.

  • Memoria

    The best looking risotto I’ve ever seen. Is there a non-alcoholic substitute for the wine?

    It won’t be the same, but if you must, you can try substituting 2 teaspoons of lemon juice and a cup (minus a tablespoon) of water. ~Elise

  • Amber

    As soon as I saw this, I knew I had to make it, and it did not disappoint. Thank you for the rice recommendation. My local gourmet shop had Vialone Nano. Wow, this was absolutely fantastic, and super-easy. Thanks! (One question: did I miss what happens to the third tbsp of butter? I ended up just not using it and it was totally fine, but just curious where it would have gone.)

    Good catch! It goes in with the shrimp at the end. I’ve corrected the recipe. So glad you liked it! ~Elise

  • Marion Olson

    Wow – this looks great! We love risotto, and I’ll be making it very soon. It’s really too bad that the Maine native shrimp season just ended for the year. They’re tiny, bright pink, and delicious. They’d be perfect in this recipe!

    Hi Marion, my pal Stephen in Maine just mentioned (see comment above) that the season ends at the end of May this year. ~Elise

  • Stephen

    Hi Elise…

    Looks and sounds wonderful…

    FYI, as Paula mentioned in the comments, those little “boreal shrimp” are the same “Maine shrimp” I rave about every winter. The scientific name is Pandalus borealis and they are also known as “Northern shrimp” and, in Eastern Canada, “Metane shrimp.” They are also available from North Atlantic, Oregon and Alaskan waters and are sometimes marketed as “salad shrimp” or “cocktail shrimp.” This is a sustainable fishery and a great alternative to farmed shrimp (more flavorful, in my view). The season for Maine shrimp closes this year in late May, by the way, so there’s still plenty of time to enjoy them.

    …and of course: thanks for the link(s)!

    Best, Stephen

  • Paula

    Elise: thanks for this recipe. It has made a light go off in my head. I make lots of risotto so the general technique is part of my cooking repertoire, but I don’t often think of shrimp (usually do mushroom duxelle). Now you’ve given me the perfect dish for the wonderful tiny Maine shrimp that are available for just a short time around February every year. They’re so small I couldn’t think of anything to do with them. Here is the solution. Even though cleaning those little bitty sweet morsels is a hassle, this recipe will make it all worthwhile. Thanks, Paula/Cooking on the Seacoast of NH

    Hi Paula, Stephen of Stephen Cooks has an interesting looking Maine shrimp recipe (Maine shrimp risotto with pancetta, roasted leeks, and garlic that you also might want to check out. ~Elise

  • Baboon

    I will make this soon. I haven’t had a seafood risotto in a while although we eat seafood every Tuesday! If I can just add a little something…the most common expression is risotto “all’onda” or “wave risotto” (in any case “sull’onda” means “on the wave” not under) and it refers to the characteristic “wave” that you get when the risotto is ready and you move the pot: as you said not too liquid, not too thick. But honestly, no Italian over three would think of eating it with a spoon…!

    Thanks for the clarification! ~Elise