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Shrimp Risotto Recipe

Recipe by Pedro M. A. Neves

Shrimp risotto is a luxurious yet simple Italian dish that combines creamy arborio rice with succulent shrimp and a touch of white wine and saffron. This northern Italian classic features perfectly cooked rice with a flowing, velvety consistency that contrasts beautifully with tender shrimp and aromatic vegetables. The dish comes together in about 30 minutes, making it elegant enough for dinner guests yet practical for weeknight cooking.

Ingredients

• 300g arborio rice
• 400g large shrimp, peeled and deveined
• 1L fish or vegetable stock
• 200ml dry white wine
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 100g butter, divided
• 60ml olive oil
• 50g parmesan cheese, freshly grated
• 1 pinch saffron threads
• Salt and black pepper to taste
• Fresh parsley for garnish
• Zest of 1 lemon

Instructions

1. Warm the fish stock in a separate pot and keep at a gentle simmer throughout cooking. Steep the saffron threads in 60ml of the hot stock and set aside to infuse for 5 minutes.

2. Heat 30ml olive oil in a large wide pan over medium heat. Add diced onion and cook gently for 3-4 minutes, stirring occasionally, until softened and translucent.

3. Add minced garlic to the onion and stir for 30 seconds until fragrant. Pour in the arborio rice and stir constantly for 2 minutes, coating each grain with oil and toasting lightly.

4. Deglaze the pan by pouring in the white wine while stirring. Continue stirring until the wine is almost completely absorbed by the rice, about 2-3 minutes.

5. Begin adding the warm saffron-infused stock one ladle at a time (approximately 250ml per ladle). Stir frequently and wait until each addition is mostly absorbed before adding the next ladle. This process takes about 18-20 minutes total.

6. While the rice is cooking, heat the remaining 30ml olive oil in a separate skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.

7. When the rice is tender but still has a slight firmness in the center (al dente), and the liquid is mostly absorbed, remove from heat. Stir in 70g butter, grated parmesan cheese, and lemon zest until fully incorporated and creamy.

8. Gently fold the cooked shrimp into the risotto along with any pan juices. Taste and adjust seasoning with salt and pepper as needed.

9. Divide risotto among warm serving bowls and garnish with fresh parsley and remaining butter curled on top. Serve immediately while hot and creamy.

Substitutions

• Use scallops instead of shrimp for a different seafood risotto with similar cooking times
• Substitute vegetable stock and omit saffron for a simpler white wine risotto base
• Replace parmesan with pecorino romano for a sharper, more aged cheese flavor
• Use white fish fillets cut into small pieces instead of shrimp, adding in the final minute of cooking

Tips

• Never rush the risotto—constant stirring and gradual stock addition are essential for the creamy consistency that defines the dish
• Keep all liquid components (stock and wine) warm before adding to the rice; cold liquid will interrupt the cooking process and result in uneven texture
• For best results, use freshly grated parmesan rather than pre-grated, as it melts more smoothly into the rice
• Shrimp cook very quickly; avoid overcooking by adding them at the final step or cooking them separately as shown in this recipe

Risotto is a signature dish of the Lombardy and Veneto regions of northern Italy, where arborio rice grows abundantly in the Po Valley. Shrimp risotto represents the marriage of inland rice cultivation with seafood from the Adriatic Sea, reflecting the diverse ingredients available to Italian cooks.

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