How to Make Shrimp Risotto

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more budget-friendly.

Peel and devein 1 pound of extra large shrimp, removing tails and shells, and cut shrimp into thirds.

Toss shrimp with 1/2 teaspoon of salt to seal in moisture.

In a Dutch oven, heat 1 tablespoon of vegetable oil over high heat and add shrimp shells, cooking until spotty brown, about 2-4 minutes.

Add 7 cups of water, 2 bay leaves, 1 teaspoon of salt, and 15 peppercorns to the pot with shrimp shells and bring to a boil.

Reduce heat to low and simmer for 5 minutes, then strain the stock, pressing out juices from the shells.

In the same pot, melt 2 tablespoons of unsalted butter over medium heat.

Add finely diced fennel bulb and 1 medium chopped onion, along with 1/4 teaspoon of salt and 1/8 teaspoon of baking soda, cooking until soft, about 8 minutes.

Add 2 minced cloves of garlic and cook for 30 seconds until fragrant.

Stir in 1 1/2 cups of arborio rice, ensuring grains are coated and edges are translucent.

Add 3/4 cups of white wine to deglaze the pot, scraping up any browned bits, and cook until absorbed, about 2-3 minutes.

Add 4 cups of shrimp stock (4 ladles) to the pot and cover, letting it simmer for 16-18 minutes, stirring twice.

After 16-18 minutes, add an additional 3/4 cups of stock and stir gently for 3 minutes to increase creaminess.

Add the salted shrimp to the risotto and remove from heat, letting the shrimp cook in the residual heat.

Stir in 1/2 cup of parmesan cheese and cover, letting it sit for 5 minutes.

Finish with 1/2 teaspoon of lemon zest and 1 tablespoon of lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens