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
- 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
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
