Shrimp risotto is made by sautéing shrimp in olive oil, butter, and garlic and deglazing them with white wine, then cooking arborio rice with onion and garlic, adding hot vegetable stock and wine a cup at a time, and finishing it with the shrimp juices, parmesan, the shrimp, and parsley. It takes 30 minutes of preparation plus 30 minutes of cooking and serves 4 people.
Risotto is an Italian dish in which the rice cooks gradually in stock until creamy, and it pairs beautifully with Chilean shrimp.
How to Make Shrimp Risotto?
A good risotto depends on three things: the rice variety (arborio or carnaroli), adding the stock gradually, and the final mantecatura, here with parmesan, finished with whole shrimp.
Nutritional Information
Each serving of shrimp risotto contains approximately 450 kcal, 60 g of carbohydrates, 15 g of fat, 20 g of protein, 2 g of fiber, 4 g of sugars, and 700 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Shrimp Risotto Recipe
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 4 people
Ingredients
- 320 g (1 2/3 cups) of arborio or carnaroli rice
- 250 g (9 oz) of shrimp
- 1 liter (4 1/4 cups) of vegetable stock
- 200 ml (3/4 cup + 1 tablespoon) of white wine
- 80 g (3/4 cup) of grated parmesan
- 50 g (3 1/2 tablespoons) of butter
- 2 tablespoons of parsley
- 2 teaspoons of chopped garlic
- 1 onion, diced
- Olive oil
- Salt
- Black pepper
Instructions
- In a pot, combine the vegetable stock with 150 ml of the white wine, bring to a boil, and keep it hot over minimum heat.
- In a large skillet, heat a tablespoon of olive oil and a tablespoon of butter over medium heat and gently sauté a teaspoon of garlic without browning. Add the cleaned shrimp and sauté for 3 to 4 minutes until pink, add the remaining wine, cook 2 more minutes, then lift out the shrimp and keep the juices.
- In a medium pot, heat a tablespoon of olive oil and 2 tablespoons of butter over medium heat and sauté the remaining garlic and the onion until translucent. Add the rice and stir for a couple of minutes, season, then add a cup of hot stock and stir now and then until absorbed. Repeat, a cup at a time, until the rice is almost tender.
- Add the shrimp juices and cook until absorbed, then stir in the parmesan and cook for about 5 more minutes until creamy. Remove from the heat, fold in the shrimp, adjust the seasoning, cover, and rest 5 minutes. Serve topped with parsley and a glass of white wine.
Additional Tips
Keep the stock hot
Adding hot stock keeps the rice cooking evenly and releases its starch for creaminess.
Do not overcook the shrimp
Sauté them briefly and add them back at the end so they stay tender.
Rest before serving
A few minutes covered off the heat makes the risotto even creamier.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Arborio rice | Carnaroli rice | 1:1 | Creamier, firmer |
| Vegetable stock | Fish or shrimp stock | 1:1 | More marine |
| Parmesan | Grana Padano | 1:1 | Milder |
| Shrimp | Scallops | 1:1 | Sweeter |
Frequently Asked Questions (FAQs)
1. Which rice is best for risotto?
Arborio or carnaroli, short-grain varieties rich in starch that turn creamy.
2. Why add the stock little by little?
It lets the rice release its starch gradually and cook evenly without turning mushy.
3. Can I use frozen shrimp?
Yes, thaw and dry them well before sautéing.
4. Can I make it in a Thermomix?
Yes. Sauté the onion and garlic, toast the rice, add the wine, then cook with the stock and shrimp for about 10 minutes at 100 C, and finish with parmesan and butter.
What Is Shrimp Risotto?
Shrimp risotto is a creamy Italian rice dish adapted in Chilean kitchens with local shrimp, white wine, and parmesan.
The Art of Risotto
Risotto takes its creaminess from slowly adding stock while stirring, then finishing with butter and cheese, a step Italians call mantecatura.
Did You Know?
Chile’s long coast supplies shrimp and other shellfish that fit naturally into Italian-style risottos.
