Description
Luxuriously creamy risotto infused with garlic and white wine, topped with perfectly seared shrimp. This restaurant-quality dish is surprisingly easy to make at home and ready in just 35 minutes!
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined (16-20 count)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
For the Risotto:
- 5-6 cups chicken or seafood broth, warmed
- 3 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 small onion or 2 shallots, finely diced
- 4-5 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice (optional)
- Lemon wedges for serving
Instructions
- Prep the Shrimp: Pat shrimp completely dry with paper towels. Season with salt, pepper, and red pepper flakes if using. Set aside.
- Warm the Broth: In a medium saucepan, bring the broth to a gentle simmer over medium-low heat. Keep it warm throughout the cooking process—this is crucial for proper risotto texture.
- Cook the Shrimp: Heat 2 tablespoons olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and just cooked through. Add 3 cloves minced garlic during the last 30 seconds. Transfer shrimp to a plate and set aside.
- Start the Risotto Base: In the same pan, reduce heat to medium. Add 2 tablespoons olive oil and 1 tablespoon butter. Once butter melts, add diced onion or shallots. Sauté for 3-4 minutes until softened and translucent. Add remaining 4-5 cloves minced garlic and cook for 1 minute until fragrant.
- Toast the Rice: Add Arborio rice to the pan and stir constantly for 2-3 minutes until the edges become translucent and the rice smells slightly nutty. This toasting step is essential for developing flavor and texture.
- Add the Wine: Pour in white wine and stir constantly until the wine is almost completely absorbed by the rice, about 2 minutes. You should hear the sizzle quiet down as the wine evaporates.
- Begin Adding Broth: Add one ladle (about ½ cup) of warm broth to the rice. Stir frequently until the liquid is almost completely absorbed. The rice should never be swimming in liquid, but should also never look completely dry.
- Continue the Process: Keep adding broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process takes about 18-22 minutes. Stir gently but consistently to encourage starch release. The rice is done when grains are tender but still have a slight firmness in the center (al dente) and the mixture is creamy and flows when you shake the pan.
- Finish the Risotto: When rice is al dente, remove from heat. Stir in remaining 1 tablespoon butter, Parmesan cheese, and lemon juice if using. Season with salt and pepper to taste. The risotto should be creamy and flow slightly when spooned onto a plate—if it’s too thick, stir in a bit more warm broth.
- Add Shrimp and Serve: Gently fold cooked shrimp back into the risotto, or arrange them on top for a prettier presentation. Garnish with fresh parsley and additional Parmesan. Serve immediately with lemon wedges on the side.
Notes
- Stirring Frequency: You don’t need to stir constantly the entire time—frequent stirring (every 30-60 seconds) is sufficient. Save constant stirring for when you first add liquid.
- Rice Texture: Properly cooked risotto should be creamy and slightly loose, not stiff. It should flow when tilted on the plate. Italians call this consistency “all’onda” (like a wave).
- Wine Substitute: If avoiding alcohol, use additional broth plus 1 tablespoon lemon juice for acidity.
- Broth Amount: You may not need all 6 cups of broth, or you might need a bit more. It depends on your rice and cooking speed. Start with 5 cups and add more as needed.
- Timing: Risotto must be served immediately after cooking. It continues to absorb liquid as it sits and will become thick and gummy.
- Scaling: This recipe serves 4 as a main course or 6 as a starter. Don’t try to double the recipe in the same pan—risotto cooks best in smaller batches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups (approximately)
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 165mg