Classic Shrimp Risotto
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Learn more →Ingredients
4 servings
For the shrimp stock
- 1 lb large shrimp (21–25 count), peeled and deveined, shells reserved
- 5 cups low-sodium chicken broth
- 1 bay leaf
For the risotto
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 medium shallot, finely minced
- 3 cloves garlic, finely minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- ½ tsp red pepper flakes
- ½ cup finely grated parmesan cheese
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the reserved shrimp shells, chicken broth, and bay leaf in a large saucepan over medium-high heat. Bring to a boil, then reduce to a gentle simmer and cook for 15 minutes. Strain through a fine-mesh sieve, discard the solids, and return the stock to the saucepan. Keep warm over low heat.
- 2
Heat 1 tbsp of the butter and the olive oil in a large skillet or wide Dutch oven over medium-high heat until the butter is melted and the foam subsides. Add the shrimp in a single layer and cook, undisturbed, for 1½ minutes, then flip and cook for another 1 minute, until opaque throughout with no translucent center. Transfer to a plate and set aside.
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