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Easy and Delicious Shrimp Risotto

Risotto is often known to be a technically difficult recipe to master, however, making risotto doesn't have to be a scary thing! The steps are very straightforward and simple, and after some practice, you could be making risotto that even Gordon Ramsey would be proud of.

Difficulty Intermediate
Time
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
Ingredients
  • 4 cups Chicken broth (or substitute with vegetable broth)
  • 3 cloves Minced garlic
  • 1 1/2 tbsp Extra virgin olive Oil
  • 2 tbsp Unsalted butter
  • 1/2 cup Dry white wine
  • 1 cup Arborio rice (makes about 3 cups of rice once cooked)
  • 1/2 cup Freshly grated parmesan cheese
  • 1 tbsp Lemon juice
  • thyme, salt, dried parsley (season to taste)
    • Shrimp
  • 1 lb Raw shrimp, deveined (I use frozen shrimp)
  • 3 tbsp olive oil
  • 1 tsp salt
Instructions
  1. Broth

    Bring 4 cups of broth to a simmer in a pot, then reduce the heat so the broth stays hot and leave on the side

  2. Risotto
    1. In a separate, preferably wide and flat plan (or dutch oven), heat olive oil over medium-high heat and then add in the garlic and stir until fragrant
    2. Add the rice into the plan, stirring frequently until rice is toasted (it will be a light brown color)
    3. Reduce heat to a medium simmer and pour in the white wine and stir until the wine has been absorbed by the rice
    4. Add a ladle of the heated chicken stock to the rice and stir until evaporated/absorbed by the rice. Make sure to stir frequently, but NOT continuously as this can ruin it's texture. You will need to "babysit" the risotto, so don't leave it alone.
    5. Keep adding 1 ladle at a time of chicken stock, making sure to stir frequently in between each ladle until all the broth is absorbed into the rice
    6. Approximately 1 minute before the rice is done, remove from heat and add 2 tbsp of unsalted butter (cut up and distributed over the rice) and stir
    7. Add parmesan cheese and seasonings (thyme, parsley and salt)
    Risotto should have a consistency of thick porridge with soft grains that still have a "bite" to it (al dente). As Gordon Ramsey says, it should pour out like lava. If the rice is in the pan hitting the 30-40 minute mark, it may be in danger of overcooking
  3. Shrimp
    1. In a separate pan, heat olive oil on medium-high and add shrimp to the pan
    2. Allow shrimp to fully cook, flipping on both sides until the shrimp curls slightly in on itself in a c shape and has an opaque/pink color
    Shrimp tends to cook quickly, even frozen shrimp. In fact, frozen shrimp may be easier to deal with because it is less likely to be overcooked
Keywords: risotto, shrimp, seafood-risotto, easy, simple, delicious
Read it online: https://tableoflivingbread.com/recipe/shrimp-risotto/