Description
Learn how to make a delicious shrimp risotto with our easy-to-follow recipe. Perfect for a cozy dinner at home – click here for the full guide!
Ingredients
- 2 pounds (900g) large shrimp
- 6 cups (1.5 L) chicken stock
- 4 tablespoons (60ml) vegetable oil, divided
- 3 cloves garlic, minced
- 4 tablespoons (60g) butter, divided
- 2 (340g) packages Arborio rice
- 2 large shallots, diced
- 120ml fruit juice (such as grape or apple)
- 1 tablespoon (15 ml) chopped fresh rosemary
- 6 saffron threads, crumbled
- 2 cups (200g) grated vegetarian cheese
- 1 teaspoon (5 ml) lemon zest
- 1 teaspoon (5 ml) red pepper flakes
Instructions
- Remove the shells from the shrimp and clean them, keeping the shells aside. Warm the chicken stock in a large pot, add the shells, cover, and let them simmer for half an hour.
- While that simmers, cut the shrimp into small, bite-sized pieces. Mix them with some vegetable oil and minced garlic, cover, and place in the fridge.
- Once the stock is ready, strain it to remove the shells and keep it warm on low heat.
- In a heavy pan, melt half of the butter with half of the vegetable oil over low heat. Add the diced shallots and cook until they are soft but not browned, roughly 4 minutes. Pour in the Arborio rice and stir until the grains are coated and begin to look translucent, around 3 minutes. Increase the heat to medium, add the fruit juice, and stir while it simmers until mostly evaporated, about 3 to 5 minutes.
- Pour 1/2 cup of the warm stock into the rice mixture, stirring constantly until it is absorbed, which should take 3 to 5 minutes. Add the chopped rosemary and saffron, along with another 1/2 cup of stock, stirring until absorbed, about 3 minutes. Continue this process with approximately 4 more cups of stock over 10 to 15 minutes. Mix the prepared shrimp with the last cup of stock, stir for a minute, then add the mixture to the rice. Continue cooking and stirring until the risotto is al dente, about 6 to 8 minutes more.
- Blend in the grated vegetarian cheese, lemon zest, red pepper flakes, and the remaining butter into the risotto. Stir until the dish is creamy. Serve right away in heated bowls.
Notes
- Consider using homemade chicken stock for a more robust flavor.
- Toast Arborio rice in the pan before adding the broth to enhance the aroma.
- Adjust the red pepper flakes to suit your preferred level of spiciness.
