Citric Acid Free Classic Shrimp Risotto

Total time1 hr

Prep time20 min

Cook time40 min

4.5

(5)

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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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