Description
Luxuriously creamy Italian risotto studded with tender garlic shrimp and brightened with fresh lemon. This restaurant-quality dish comes together in about 45 minutes with simple ingredients and classic technique. The perfect balance of rich, savory, and citrusy flavors makes this an unforgettable meal.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp (16-20 count), peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
- Pinch of red pepper flakes (optional)
For the Risotto:
- 6 cups chicken or seafood stock (low-sodium)
- 3 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 2 shallots, finely minced (about 1/2 cup)
- 3 cloves garlic, minced
- 1½ cups Arborio rice
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- Zest of 1 large lemon
- 3 tablespoons fresh lemon juice
- 2 tablespoons butter (for finishing)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, torn or chopped
- Salt and white pepper to taste
Instructions
- Prepare Your Mise en Place: Pat shrimp completely dry with paper towels and set aside. Mince shallots and garlic. Grate Parmesan cheese. Zest and juice the lemon. Have everything measured and ready before you start cooking—risotto requires your full attention once you begin.
- Warm the Stock: In a medium saucepan, bring the stock to a gentle simmer over medium-low heat. Keep it warm throughout the cooking process—adding cold stock to risotto stops the cooking momentum and affects texture. Keep a ladle nearby.
- Cook the Shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. When oil is shimmering, add shrimp in a single layer (work in batches if needed to avoid crowding). Cook for 1-2 minutes per side until pink and just cooked through—they should curl into a “C” shape. Add minced garlic and red pepper flakes in the last 30 seconds, tossing to coat. Drizzle with lemon juice, then transfer shrimp to a plate and set aside. Don’t overcook—they’ll warm through when added back to the risotto.
- Start the Risotto Base: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add minced shallots and cook, stirring frequently, for 2-3 minutes until softened and translucent but not browned. Add minced garlic and cook for another 30 seconds until fragrant.
- Toast the Rice: Add Arborio rice to the pot and stir to coat each grain with the oil-butter mixture. Toast for 2-3 minutes, stirring constantly, until the edges of the rice become slightly translucent but the centers remain white. You should hear a gentle clicking sound as you stir—this toasting step is crucial for flavor and texture.
- Deglaze with Wine: Pour in the white wine and stir constantly until it’s almost completely absorbed by the rice, about 1-2 minutes. The alcohol will cook off, leaving behind wonderful depth of flavor. The kitchen will smell amazing!
- Begin Adding Stock: Add one ladle (about 1/2 cup) of warm stock to the rice. Stir frequently (not constantly—you can take short breaks!) until the liquid is almost completely absorbed. You’ll know it’s time to add more when you can draw a line through the rice with your spoon and it doesn’t immediately fill with liquid.
- Continue the Stirring Process: Continue adding stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This gradual process releases the starch from the rice, creating that signature creaminess. This will take about 18-22 minutes total. The rice should be tender with a slight firmness in the center (al dente) and the risotto should be creamy and flow slowly when you tilt the pot.
- Test for Doneness: After about 18 minutes, start testing the rice. It should be tender but still have a slight bite in the very center. The consistency should be creamy and fluid—think flowing lava, not stiff or dry. You may not need all the stock, or you might need a bit more. Trust your judgment.
- Finish the Risotto: Remove the pot from heat. Stir in 1 cup freshly grated Parmesan cheese, 2 tablespoons butter, lemon zest, and lemon juice. Stir vigorously for about 30 seconds—this step is called “mantecatura” and creates that luxurious, glossy finish. Season with salt and white pepper to taste (go easy on salt since Parmesan is salty).
- Add Shrimp and Herbs: Gently fold in the cooked shrimp (along with any accumulated juices) and most of the fresh parsley and basil, reserving some for garnish. Let everything warm through for about 1 minute. The risotto should be loose and creamy—if it seems thick, add a splash more warm stock.
- Serve Immediately: Risotto waits for no one! Divide among warm, shallow bowls. Garnish with remaining herbs, extra Parmesan cheese, a drizzle of good olive oil, and fresh lemon zest if desired. Serve immediately while it’s at peak creaminess.
Notes
- Stock Temperature: Keep stock warm throughout cooking—cold stock shocks the rice and disrupts the cooking process.
- Stirring Frequency: Stir frequently but not constantly. Every 20-30 seconds is fine—you want to keep things moving but not exhaust yourself.
- Wine Substitution: Can’t use wine? Replace with extra stock plus 1 tablespoon white wine vinegar or lemon juice for acidity.
- Rice Amount: 1½ cups Arborio rice serves 4 as a main course, 6 as an appetizer.
- Consistency Check: Risotto should flow slowly when tilted—not stiff like rice pilaf, not soupy like porridge.
- Cheese Quality: Freshly grated Parmesan makes a massive difference—don’t skip this!
- Shrimp Size: Adjust cooking time for different shrimp sizes—smaller cook faster, jumbo need more time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 548
- Sugar: 3g
- Sodium: 892mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 198mg