Shrimp Risotto (for Two)

Pin It

Here is a delightful dinner for two this coming Valentine's Day. Unlike a traditional risotto that needs time and lots of stirring, this recipe comes together fairly quickly, which gives you more time to spend with your loved one.

I start by making a simple shrimp stock with the reserved shrimp shells. It adds depth to the finished dish. Then, I sauté the diced fennel and onion with a bit of baking soda to reduce the volume of the vegetables without browning them.  Arborio rice, white wine, the simple stock, and a good Parmesan cheese are brought to the mixture for a simmer and stir. The shrimp? I add them raw at the end, and the heat from the risotto cooks them just until they are pink and tender.  Lemon and chives give this comfort food a fresh and bright finish and flavor. Happy cooking!

Printable Recipe

Shrimp Risotto (for Two)

Serves two

8 ounces of extra large shrimp, peeled, deveined, sails removed, and shells reserved

1 teaspoon kosher salt, divided

2 teaspoons Safflower oil or other neutral oil

4 cups water

1 bay leaf

2 Tablespoons unsalted butter, divided

1/2 medium onion, cut into 1/4-inch dice

1/2 medium fennel, cut into 1/4-inch dice

1/8 teaspoon baking soda

1 medium garlic clove, finely minced

3/4 cup Arborio rice

1/2 cup dry white wine (I use a Sauvignon Blanc)

1/4 cup Parmesan cheese, plus extra for serving

2 Tablespoons minced fresh chives

1/4 teaspoon lemon zest

2 teaspoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper to taste

Lemon wedges for serving

Cut each shrimp crosswise into thirds. Toss with ¼ teaspoon salt and set aside. Heat oil in a large saucepan over high heat until shimmering. Add reserved shrimp shells and cook, stirring frequently, until shells begin to turn spotty brown, 2 to 4 minutes. Add water, peppercorns, bay leaf, and 1/2 teaspoon salt and bring it to a boil. Reduce heat to low and simmer for 5 minutes. Strain the stock through a fine-mesh strainer set over a large bowl, pressing on solids with a rubber spatula to extract as much liquid as possible; discard solids.

Melt 1 tablespoon butter in now-empty saucepan over medium heat. Add onion, fennel, and remaining 1/4 teaspoon salt. Cook, stirring frequently, until vegetables are softened but not browned, 6 to 7 minutes (volume will be dramatically reduced, and onion will have mostly disintegrated). Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 2 cups of stock into the rice mixture; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 18 minutes, stirring twice during simmering.

Add ½ cup stock to the risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in the Parmesan and shrimp. Cover saucepan and let stand off heat for 5 minutes.

Gently stir in the chives, lemon zest, juice, and 1 tablespoon butter into the risotto. Season with salt and pepper to taste. If desired, stir in additional stock to loosen the texture of the risotto. Serve, passing lemon wedges and extra Parmesan separately.