Shrimp Risotto


  • 1 cup risotto rice
  • 3 tablespoons butter
  • 1 large shallot, finely chopped
  • 1 cup dry white wine (Sauvignon Blanc)
  • 8 ounces clam juice or fresh seafood stock
  • 2 cups of the smallest pink shrimp you can find
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely grated lemon zest
  • Salt


  1. Add the clam juice to 4 cups of water in a pot, heat until steamy, but do not let it boil.
  2. In separate pot (thick-bottomed), heat 2 tablespoons butter over medium heat, and sauté the minced shallots for 2-3 minutes, until just translucent.
  3. Add the rice to the pot.
  4. Stir-fry the rice for 2-3 minutes, until all the grains are well coated in butter and are beginning to toast.
  5. Increase the heat to high and add the white wine.
  6. With a wooden spoon, stir the rice vigorously.
  7. Once the wine boils, turn the heat down until the wine is just simmering gently.
  8. Stir almost constantly.
  9. When the wine is almost cooked away pour in two ladles of the hot clam broth-water mixture.
  10. Stir well to combine, and add a healthy pinch of salt.
  11. Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth.
  12. Continue this until the sauce coats the back of a spoon.
  13. Taste the spoon and see if the risotto needs salt. If so, add a small pinch.
  14. Now add in the shrimp, the parsley, and the remaining tablespoon of butter.
  15. Stir constantly until this last cup of broth is about half gone because you want this risotto to be loose and creamy.
  16. Right before you serve, add in the lemon zest and serve at once.




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