Shrimp Risotto with Garlic and White Wine Recipe
Creamy shrimp risotto is a classic of Italy’s coastal regions. It combines the delicate sweetness of seafood with the aroma of garlic, white wine, and lemon. It looks like a restaurant dish, but you can easily make it at home – you just need a bit of patience for stirring.
Shrimp risotto combines the creamy, velvety texture of rice with the delicate sweetness of seafood, lifted by garlic, white wine, and lemon. It evokes seaside trattorias where the chef stirs risotto in front of the guests, yet in reality you only need one pan and a bit of attention. The result feels surprisingly “restaurant‑style”, even though it’s made in an ordinary home kitchen.
Chef's tips
Add the stock to the rice in small portions, waiting for the previous one to be absorbed – this way the risotto will be creamy while the grains stay slightly al dente. Add the shrimp to the pan only near the end of cooking, for just a few minutes, until they turn pink and springy; overcooked shrimp become rubbery. At the very end, take the pan off the heat and stir in the butter and a bit of Parmesan, then let the risotto rest covered for 2–3 minutes.
How to serve
Serve the risotto immediately after cooking, while it is still slightly loose and gently spreads on the plate – with a glass of dry white wine, such as sauvignon blanc. It’s a great dish for a “restaurant‑style” dinner at home, for example for an anniversary or Valentine’s Day, when you want to impress without complicated techniques. A simple side salad of arugula and lemon is enough to add a touch of freshness.
Ingredients
- risotto rice (arborio or carnaroli) about 1.5 cups - 240 g
- raw shrimp fresh or frozen, thawed - 300 g
- vegetable or fish stock hot, preferably homemade - 900 ml
- dry white wine optionally can be replaced with stock - 120 ml
- onion finely chopped - 1 piece
- garlic cloves 2 for the rice, 1 for the shrimp - 3 pieces
- butter divided into two parts - 40 g
- olive oil for frying - 2 tablespoons
- grated Parmesan for finishing the risotto - 30 g
- lemon juice and grated zest - 0.5 pieces
- fresh parsley finely chopped - 2 tablespoons
- salt to taste
- freshly ground black pepper to taste
Preparation
- Heat the stock in a small pot and keep it over low heat so it stays hot the whole time.
- In a large, wide pan, heat 1 tablespoon of olive oil and half of the butter over medium heat. Add the finely chopped onion and 2 chopped garlic cloves. Sauté for 3–4 minutes, stirring, until the onion softens and becomes slightly translucent but not browned.
- Add the rice to the pan, stir, and cook for 2 minutes until each grain is coated in fat and looks slightly glossy.
- Pour in the white wine, stir, and cook until almost completely evaporated.
- Add the first ladle of hot stock and stir. Cook over medium heat until the liquid is almost absorbed, stirring every few minutes.
- Continue adding the stock one ladle at a time, each time waiting until the previous portion is absorbed. Stir often so the rice releases its starch and the sauce becomes creamy. This stage takes about 18–20 minutes.
- When the rice is almost tender (slightly al dente in the center), season with salt and pepper. Add the grated lemon zest and 1–2 tablespoons of lemon juice and stir.
- In a separate pan, heat the remaining 1 tablespoon of olive oil. Add the last chopped garlic clove and fry for 30 seconds until fragrant.
- Add the shrimp, lightly salt, and fry for 2–3 minutes on each side until pink and opaque. Do not cook them too long so they don’t become rubbery.
- Add the remaining butter and grated Parmesan to the finished risotto. Stir vigorously until the butter melts and the rice is very creamy.
- Add the fried shrimp and half of the chopped parsley, and gently fold in. If the risotto is too thick, add a little more hot stock.
- Serve immediately, sprinkled with the remaining parsley and freshly ground black pepper.
Storage
Store any leftovers in the fridge in a tightly closed container and eat within 1 day. Reheat gently over low heat, adding a splash of stock or water to loosen the risotto. Do not reheat more than once and do not freeze, as the rice and shrimp will lose their texture.
