Shrimp Risotto with Homemade Shrimp Stock

Ingredients

For the shrimp stock

• Shells and heads from 200–300 g shrimp
• 1 tbsp olive oil
• 1/2 onion, roughly chopped
• 2 cloves garlic, smashed
• 1 small celery stalk or a bit of carrot, optional
• 1 small piece lemon peel, optional
• 4–5 cups water
• 1 bay leaf, optional
• A few peppercorns, optional

For the risotto

• 1 cup arborio rice
• Peeled shrimp from above
• 1 small onion or shallot, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp butter
• 1/2 cup white wine, optional
• 3 1/2 to 4 cups warm shrimp stock
• 1/3 cup grated parmesan
• Salt and black pepper
• Lemon zest, parsley, or both, for finishing

Steps

1. Make the stock. Heat olive oil in a pot over medium heat. Add shrimp shells and heads and cook for 2–3 minutes until fragrant and lightly pink. Add onion, garlic, celery or carrot if using, and cook another 2 minutes.
2. Add water, bay leaf, peppercorns, and lemon peel if using. Bring to a gentle simmer and cook for 20–30 minutes. Do not boil hard.
3. Strain the stock and keep it warm.
4. Prep the shrimp. Pat the peeled shrimp dry, season lightly with salt and pepper, and cut into bite-size pieces if large.
5. Start the risotto. In a wide pan, heat olive oil and 1 tbsp butter over medium heat. Add the chopped onion or shallot and cook until soft, about 4–5 minutes. Add garlic and cook for 30 seconds.
6. Add arborio rice and stir for 1–2 minutes until the grains look slightly translucent on the edges.
7. Pour in the wine and stir until mostly absorbed.
8. Add warm shrimp stock one ladle at a time, stirring often and letting each addition absorb before adding the next.
9. Continue adding stock and stirring for 18–22 minutes, until the rice is tender but still has a slight bite. You may not need every drop of stock.
10. Cook the shrimp. In a separate pan, quickly sauté the shrimp in a little butter or olive oil for 1–2 minutes per side, just until pink. Do not overcook.
11. Stir the parmesan and remaining 1 tbsp butter into the risotto. Fold in the cooked shrimp and adjust salt and pepper.
12. Finish with lemon zest, parsley, or both, and serve right away while loose and creamy.

Notes

• Good add-ins: peas, cherry tomatoes, spinach, or a pinch of saffron.
• Risotto should spread softly on the plate, not sit in a stiff mound.
• If it gets too thick before serving, loosen with a splash of warm stock.