How to Make Shrimp Risotto

Ingredients

• 1 pound Extra Large Shrimp (peeled, deveined, tails removed, cut into thirds)
• 1.5 teaspoons Salt (divided: 0.5 tsp for shrimp, 0.25 tsp for vegetables, 0.75 tsp for stock)
• 4 tablespoons Unsalted Butter (divided: 2 tbsp for sauté, 2 tbsp for finishing)
• 1 tablespoon Vegetable Oil (for sautéing shrimp shells)
• 12 cups Water (for stock and cooking)
• 2 pieces Bay Leaves (dried)
• 15 pieces Black Peppercorns (whole)
• 1 medium Fennel Bulb (core removed, finely diced)
• 1 medium Onion (finely diced)
• 0.125 teaspoon Baking Soda (helps soften fennel)
• 2 cloves Garlic (minced)
• 1.5 cups Arborio Rice (high amylopectin for creaminess)
• 0.75 cup Dry White Wine (for deglazing)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.5 teaspoon Lemon Zest (zest of one lemon)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.25 cup Chives (chopped)
• 0.25 teaspoon Black Pepper (ground, for final seasoning)

Instructions

1. Prepare Shrimp

   Peel, devein, and remove tails from the shrimp. Cut each shrimp into thirds and toss with 1/2 teaspoon salt; set aside.

   Time: PT5M

2. Collect Shrimp Shells

   Reserve all shells and heads from the peeled shrimp; you will use them for the stock.

   Time: PT2M

3. Make Shrimp Stock

   Heat 1 tablespoon vegetable oil in the Dutch oven over medium‑high heat until shimmering. Add the shrimp shells and sauté 3 minutes until spotty brown. Add 7 cups water, 2 bay leaves, 1 teaspoon salt, and 15 whole peppercorns. Bring to a boil, reduce to low and simmer exactly 5 minutes. Ladle the liquid into a heat‑proof container, pressing the shells with a spatula to extract remaining juices, then discard shells.

   Time: PT10M

4. Melt Butter

   Return the Dutch oven to the stove, lower the heat to medium, and melt 2 tablespoons unsalted butter.

   Time: PT1M

5. Sauté Vegetables

   Add the finely diced fennel and onion to the butter. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon baking soda. Cook, stirring occasionally, for about 8 minutes until the vegetables are soft but not browned.

   Time: PT8M

6. Add Garlic

   Stir in the minced garlic and cook for 30 seconds, just until fragrant.

   Time: PT0.5M

7. Toast Rice

   Add 1½ cups Arborio rice, stirring to coat each grain with butter. Cook 2 minutes until the edges of the grains become translucent.

   Time: PT2M

8. Deglaze with Wine

   Pour in ¾ cup dry white wine, stirring to scrape any browned bits from the bottom. Cook 2–3 minutes until the wine is fully absorbed.

   Time: PT3M

9. Cook Risotto with Stock

   Add 4 cups of the prepared shrimp stock, cover the pot, and let it simmer gently for 17 minutes. Stir only twice during this time; the vigorous simmer acts as the traditional stirring.

   Time: PT17M

10. Add Final Stock

    Stir in the remaining ¾ cup shrimp stock and continue cooking gently for 3 minutes to increase creaminess.

    Time: PT3M

11. Finish with Shrimp and Parmesan

    Remove the pot from heat. Fold in the seasoned shrimp pieces and ½ cup grated Parmesan cheese. Cover and let sit 5 minutes; the residual heat will finish cooking the shrimp.

    Time: PT5M

12. Add Brightness and Finish

    Stir in ½ teaspoon lemon zest, 1 tablespoon fresh lemon juice, 2 tablespoons unsalted butter, and ¼ cup chopped chives. Adjust seasoning with a pinch of salt and fresh ground pepper.

    Time: PT1M

13. Season and Serve

    Taste and add more salt or pepper if needed. Serve hot with lemon wedges and extra grated Parmesan on the side.

    Time: PT1M

Nutrition Facts

Calories

750

Protein

30g

Carbohydrates

60g

Fat

25g

Fiber

2g