Creamy Shrimp Risotto

by Dec 21, 2018Recipes

Impress your friends with a creamy, savory seafood risotto.

I have to admit I had never cooked with risotto before creating this dish. There is not an Italian bone in my body, but I love to try new recipes and I had the eager factor covered, so I went for it. 

Frankly, I thought risotto was small pasta, but I learned that risotto is Italian rice slowly cooked in broth until it is creamy. I had always been intimidated with trying to make risotto because it is very easy to mess up. The main mistakes people make are adding too much liquid or not enough liquid, which results in either runny or dry risotto. Lots of times people do not stir it enough or they add the liquid too fast, causing it to be mushy or clumpy. Trust me here: Just follow the progression of adding the liquid, stirring and repeat.

My version of this classic Italian dish has some Southern flair, and it’s delicious nonetheless.

When I create these dishes for the publication, I usually have to attempt a few variations before I feel like I have the one. Once I decide the how and what, I try to devise the method for recreating it. I then ask my spouse to cook it as the final trial for accuracy in replicating the dish. My spouse is not very familiar with the kitchen or cooking, but I set out all the ingredients, hand over the recipe and watch as it is prepared. This helps me stop and ask why something was or was not done to ensure precision and user friendliness.

Shortly after I felt that I had perfected this Creamy Shrimp Risotto, we had friends come into town to stay with us. I provided this very infant recipe to my spouse to make as the final version. When it was all over and the few edits to the method were made, our guests and I were very impressed with the preparation and presentation my spouse offered. So even if you are not an expert in the kitchen, this one will surly impress. Buon appetito!

Photography by James Stefiuk

Print Recipe
 Creamy Shrimp Risotto
Course Southern
Prep Time 15 Minutes
Cook Time 1 Hour
Servings
Ingredients
Course Southern
Prep Time 15 Minutes
Cook Time 1 Hour
Servings
Ingredients
Instructions
  1. Bring stock and ½ cup sherry wine to simmer in medium pot. Reduce heat; keep hot.
  2. Melt 2 tablespoons butter in a large skillet over medium/high heat. Add the chopped garlic cloves, lemon juice, chili flakes and peeled shrimp. Sauté until shrimp begins to turn pink, about 5 minutes, then pour in the other ½ cup of sherry wine. Simmer until shrimp are just cooked through; about 2 minutes. Drain shrimp, reserving cooking liquid.
  3. Melt 1 tablespoon butter in same skillet over medium heat. Add shallots, mushrooms and peas; sauté for about 5 minutes until cooked. Stir the risotto into the shallot, mushrooms and peas; stir to coat, about 2 minutes. Add 2 cups broth mixture from the medium pot. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 15 minutes until it’s all gone. Pour the risotto mixture back into the medium pot and stir in reserved shrimp cooking liquid, lemon zest and warmed half and half. Cook until risotto is just tender and mixture is creamy, about 10 minutes longer.
  4. Season risotto to taste with salt and pepper. Transfer to bowls, top with the shrimp and sprinkle with parsley and Parmesan cheese.
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