Creamy Shrimp Risotto (Restaurant-Style)
This creamy shrimp risotto layers tender, garlicky shrimp into silky Arborio rice toasted in Olivea extra virgin olive oil. A restaurant-style dish that comes together in one pan on a weeknight.
Recipe Success Tips
Warm the broth before you start.
Keep your stock at a gentle simmer in a separate pot. Adding cold liquid to the rice stalls the cooking and makes the risotto gluey instead of creamy. Hot broth keeps the pan at a steady, even simmer.
Toast the rice until it smells nutty.
Sautee the dry Arborio in Olivea extra virgin olive oil for about two minutes, until the edges turn translucent and the grains smell faintly toasted. This step sets up the creamy texture and keeps each grain distinct rather than mushy.
Add broth one ladle at a time.
Pour in just enough hot stock to barely cover the rice, then stir until it is almost absorbed before adding more. Rushing the liquid floods the starch and you lose the signature silky body.
Cook the shrimp separately, then fold them in.
Shrimp need only three to four minutes and turn rubbery if they simmer in the rice the whole time. Sear them in olive oil with garlic, set aside, and stir them back in at the very end so they stay plump and juicy.
Finish with a raw drizzle of olive oil.
Off the heat, beat in a final swirl of Olivea extra virgin olive oil along with the cheese. The raw oil adds a fresh, peppery lift and a glossy sheen you cannot get from the cooking oil alone.
Serve it loose, not stiff.
Proper risotto should spread slightly when spooned onto a warm plate, what Italians call all'onda, or 'wavy.' If it tightens up while plating, loosen it with a splash more hot broth.
Ingredients
4
servings
- 1/4 cup Olivea Extra Virgin Olive Oil, divided
- 1 lb large shrimp, peeled and deveined
- 1 1/2 cups Arborio rice
- 1 large shallot, finely diced
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 5 cups low-sodium chicken or seafood broth, warm
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, chopped
- 1/4 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Kitchen Tools You'll Need
Large Skillet or Saute Pan
Medium Saucepan
Wooden Spoon
Ladle
Chef's Knife
Cutting Board
How to Cook Creamy Shrimp Risotto (Restaurant-Style)
PREP
1
Pat the shrimp dry and season lightly with salt and pepper. In a medium saucepan, bring the broth to a gentle simmer, then keep it warm over low heat so it is hot every time you ladle it in.
2
Mince the garlic, finely dice the shallot, and chop the parsley. Having everything ready matters, because risotto needs near-constant attention once the rice goes in.
SEAR THE SHRIMP
3
Heat 2 tablespoons of Olivea Extra Virgin Olive Oil in a large skillet over medium-high heat. Add half the garlic and the red pepper flakes and cook for 30 seconds, until fragrant.
4
Add the shrimp in a single layer and sear for about 90 seconds per side, until just pink and opaque. Transfer to a plate and set aside; they will finish cooking later.
BUILD THE RISOTTO
5
Lower the heat to medium and add the remaining Olivea Extra Virgin Olive Oil to the same skillet. Add the shallot and remaining garlic and sweat for 2 to 3 minutes, until soft and translucent but not browned.
6
Stir in the Arborio rice and toast for about 2 minutes, until the grain edges turn translucent and smell nutty. Pour in the white wine and stir until it has nearly evaporated.
7
Add the warm broth one ladle at a time, stirring frequently and letting each addition absorb before adding the next. Continue for 18 to 22 minutes, until the rice is creamy and al dente with a slight bite at the center.
FINISH
8
Off the heat, stir in the Parmesan, butter, lemon juice, and a final drizzle of Olivea Extra Virgin Olive Oil until glossy. Fold the seared shrimp back in along with any resting juices.
9
Taste and adjust salt and pepper. Loosen with a splash of hot broth if needed so the risotto spreads slightly on the plate. Garnish with parsley and serve immediately.
Recipe Notes
Serve this risotto loose and steaming in warm shallow bowls with extra Parmesan and a final drizzle of olive oil. A simple arugula salad and a wedge of warm simple sourdough focaccia bread for mopping the plate round it into a full meal. A crisp, unoaked white wine such as Pinot Grigio mirrors the dry white in the rice.
Stir in a handful of baby spinach or peas with the last ladle of broth for color, or add a pinch of saffron to the broth for a golden, aromatic version. If you want even more shrimp flavor up front, make this alongside our lemon garlic shrimp and spoon a few extra over the top. For a milder, cheese-forward bowl, our creamy parmesan risotto is the same technique without the seafood.
Arborio is the classic choice, but Carnaroli rice holds its shape even better and is worth seeking out. For the shrimp, look for dry-packed (not treated with sodium tripolyphosphate) wild Gulf or Argentine red shrimp for the sweetest flavor. Use a fresh, peppery extra virgin olive oil for the finishing drizzle, since you taste it raw.
Risotto is best eaten fresh, but leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of broth or water, stirring until creamy again. Avoid the microwave, which tends to make the rice gummy.
Working through an olive-oil-forward seafood rotation? Our flaky lemon butter cod is a quick weeknight partner to this richer, creamier risotto.
Nutrition Facts per Serving
Nutrition Facts
Serving size about 1 1/2 cups
Calories
540
% Daily Value*
Total Fat 21g27%
Saturated Fat 7g35%
Trans Fat 0g
Unsaturated Fat 13g
Monounsaturated Fat 10g
Polyunsaturated Fat 2g
Cholesterol 205mg68%
Sodium 880mg38%
Total Carbohydrate 62g23%
Dietary Fiber 2g7%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 31g62%
Vitamin A 90mcg10%
Vitamin C 5mg6%
Vitamin D 1mcg5%
Calcium 220mg17%
Iron 3mg17%
Potassium 360mg8%
* Percent Daily Values are based on a 2,000 calorie diet.
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Frequently Asked Questions
Arborio is the classic short-grain rice for risotto because its high starch content creates that signature creamy texture. Carnaroli is an excellent alternative that holds its shape a little better. Avoid long-grain rice, which will not release enough starch.
Sear the shrimp separately for just three to four minutes total, then set them aside and fold them back in at the very end. Shrimp cook fast, so leaving them in the simmering rice the whole time overcooks them.
Yes. Replace the white wine with an equal amount of warm broth plus a teaspoon of lemon juice or white wine vinegar for brightness. The acidity balances the richness of the rice.
Near-constant stirring helps release the starch that makes risotto creamy, but you do not need to stir every second. Stir frequently, especially after each addition of broth, and the rice will turn out silky.
Use a good extra virgin olive oil like Olivea for both toasting the rice and the finishing drizzle. Because you taste the finishing oil raw, a fresh, peppery extra virgin olive oil makes a real difference in the final flavor.
Frozen shrimp work well. Thaw them overnight in the refrigerator or under cold running water, then pat them very dry before searing so they brown instead of steaming.
Yes, this recipe is naturally gluten-free as written since rice contains no gluten. Just confirm your broth is certified gluten-free, as some store-bought stocks contain wheat-based additives.
A bright green salad cuts the richness, and warm crusty bread is perfect for the plate. A crisp, unoaked white wine such as Pinot Grigio or Vermentino pairs beautifully with the shrimp and lemon.
Reheat gently on the stovetop with a splash of broth or water, stirring until it turns creamy again. Skip the microwave when you can, since it tends to make the rice gummy.
Risotto is best served fresh, but you can par-cook the rice about 75 percent of the way, spread it on a tray to cool, then finish with hot broth and add the shrimp just before serving.
