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Shrimp Risotto With Parmigiano-Reggiano Cheese Recipe

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Risotto does take a little bit of time to cook, but the results are well worth it. It's important to keep the heat on medium-low so the rice cooks slowly while absorbing the liquid. If the heat is too high, the liquid will keep absorbing into the rice before the rice has a chance to really cook. And remember: Risotto should not be mushy. The consistency of the rice should be slightly firm, or "al dente."

This Shrimp Risotto calls for Parmigiano-Reggiano cheese, but Grano Padano, Pecorino Romano or another hard Italian cheese can be substituted.

Shrimp Risotto With Parmigiano-Reggiano Cheese Recipe serves 3

See Also

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Brie With Pesto Recipe

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Ingredients
  • 3 Tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 16 oz. frozen or fresh uncooked and shelled shrimp
  • 1/2 cup chopped onion
  • 1 cup Arborio rice
  • 1 cup water
  • 1/2 cup dry white wine
  • 1 cup vegetable or chicken stock, plus more if needed
  • 1/4 tsp salt
  • 3 grinds fresh black pepper
  • 1 Tbsp plus 1 tsp. finely chopped Italian parsley
  • 1/4 tsp lemon zest
  • 1/2 cup plus 1 Tbsp grated Parmigiano-Reggiano cheese

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes


  • Total Time: 65 minutes


Preparation

Warm 1 Tbsp olive oil in a large pot over medium heat. Add garlic and shrimp. Saute until shrimp are pink, about four minutes. Transfer shrimp to a plate and set aside.

In the same pot the shrimp was cooked in, add remaining 2 Tbsp of olive oil. Turn heat to medium-low. Add onion and saute for three minutes. Add rice and cook three more minutes to toast it lightly, stirring frequently with a wooden spoon.

Keeping heat on medium-low, add 1/2 cup of water and wine. Stir until liquid is absorbed. Add 1/2 cup stock and again stir until liquid is absorbed. Add remaining 1/2 cup of stock and stir until absorbed. This entire process will take around 15-20 minutes and the risotto should be cooked through but slightly firm. If needed, you can add an additional 1/2 cup of stock.

Add salt, pepper, Italian parsley, lemon zest and 1/2 cup cheese. Stir. Add the cooked shrimp back to the pot and stir again.

Serve Risotto garnished with remaining 1 Tbsp of cheese and 1 tsp. parsley.

Shrimp Risotto With Parmigiano-Reggiano Cheese Recipe by Jennifer Meier

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