Shrimp Risotto
Shrimp go into risotto only for the last two minutes, otherwise they seize up and turn rubbery. The flavour comes from the stock, simmered for 20 minutes from their shells, not from frozen shrimp tossed over rice. The rice needs 17 minutes of cooking, and the butter goes in only off the heat.
Instructions
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Thawing
Keep the shrimp in the fridge for 12 hours, in a sieve set over a bowl. A 1 kg bag holds 800 g net after the glaze, that is 24 to 26 shrimp at 13/15 count, so take out only the 12 you need and leave the rest frozen. No warm water, no microwave.
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Peeling
Pull the pre-cut shell back over the shrimp, it comes off almost whole. Keep everything: shells and tails. They are the recipe, not the scraps.
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The shrimp stock, 20 minutes ⏱ 20 min
Stock is the kitchen's concentrated base broth, here made from the shells. Fry the shells in 2 tablespoons of oil over high heat for 2 minutes, pressing them with a spoon until they turn orange. Add the tomato paste for another minute, then the onion half, the carrot and 1.2 l of cold water. Simmer 20 minutes, strain, keep hot. This is where the risotto decides between tasting of shrimp or being rice with shrimp on top.
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Tostatura
Soften the remaining chopped onion in oil for 3 minutes, add the dry, unrinsed rice and stir for 2 minutes until the grains turn translucent at the edges and hot to the touch. Pour in the wine and let it evaporate completely.
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Cooking, 17 minutes ⏱ 17 min
Add hot stock one ladle at a time, just enough to cover the rice, stirring often but not constantly. The next ladle goes in when the previous one has almost disappeared. The stock must stay hot: cold stock stops the cooking and the grains burst outside while staying raw inside. Salt only at the end, the stock is already concentrated.
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The shrimp, 90 plus 90 seconds ⏱ 3 min
Scorching hot pan, shrimp patted dry, 90 seconds per side with the crushed garlic alongside. Out immediately, with grated lemon zest on top. Past 3 minutes total, the meat seizes and turns rubbery.
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Mantecatura, off the heat
Pull the pan off the heat. Cold butter goes in cube by cube, then the Parmesan. Cover for one minute, then stir vigorously while shaking the pan. The risotto should flow in waves, all'onda, not sit in a mound.
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Serving
Deep plates, tapped gently on the counter so the risotto settles by itself. Three shrimp per serving, parsley, a thread of olive oil and freshly ground pepper.
Good to know
The difference is not in the shrimp, it is in what the rice cooks in. The shells hold astaxanthin and glutamates that release in 20 minutes of simmering, so the stock is essentially free, made from what you would have thrown away. That is why this recipe calls for Easy Peel 13/15 shrimp: the pre-cut shell comes off in five seconds and yields enough material for 1.2 l of stock. Argentine red shrimp are wild-caught in the Southwest Atlantic, with naturally sweeter meat, and the dark spots on the shell are melanosis, a normal sign, not a defect. Never rinse the rice: the surface starch makes the cream.
Frequently asked questions
When do the shrimp go into risotto?
At the end, not the beginning. Seared separately, 90 seconds per side, and placed on top. If they simmer with the rice for the full 17 minutes, they turn rubbery.
What rice should I use for risotto?
Carnaroli or Arborio, 80 g per person. Sushi rice does not work: it releases its starch too fast and turns to mush.
Does Parmesan belong in shrimp risotto?
In Italy, usually not: cheese does not go over seafood. In practice, 40 g for 4 servings binds the cream without covering the flavour. The authentic alternative: mantecatura with just cold butter and lemon.
Can I make risotto with frozen shrimp?
Yes, it is actually the recommended option: they are frozen at sea within hours of the catch. Thaw 12 hours in the fridge, pat dry well, and save the shells for the stock.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Shrimp Risotto
Shrimp Risotto
Shrimp go into risotto only for the last two minutes, otherwise they seize up and turn rubbery. The flavour comes from the stock, simmered for 20 minutes from their shells, not from frozen shrimp tossed over rice. The rice needs 17 minutes of cooking, and the butter goes in only off the heat.
Notes
The difference is not in the shrimp, it is in what the rice cooks in. The shells hold astaxanthin and glutamates that release in 20 minutes of simmering, so the stock is essentially free, made from what you would have thrown away. That is why this recipe calls for Easy Peel 13/15 shrimp: the pre-cut shell comes off in five seconds and yields enough material for 1.2 l of stock. Argentine red shrimp are wild-caught in the Southwest Atlantic, with naturally sweeter meat, and the dark spots on the shell are melanosis, a normal sign, not a defect. Never rinse the rice: the surface starch makes the cream.
