Velvety, garlicky, and utterly irresistible—creamy shrimp risotto is the comfort food hero your weeknight dinners have been waiting for. Whether you’re craving something quick, elegant, or packed with flavor, these 20 recipes bring restaurant-quality magic right to your kitchen. Get ready to stir up something special and find your new favorite dish!
Lemon Garlic Shrimp Risotto
Often, the quietest evenings call for something that feels both comforting and elegant, a dish that unfolds slowly like the pages of a well-loved journal. On nights like these, I find myself drawn to the gentle rhythm of stirring risotto, watching as plump shrimp turn coral-pink in a fragrant bath of lemon and garlic. There’s a quiet magic in how simple ingredients can transform into something so deeply satisfying, each spoonful a reminder to savor the small, steady moments.
Ingredients
– 1 ½ cups Arborio rice
– 4 cups homemade chicken stock, kept at a steady simmer
– 1 lb wild-caught shrimp, peeled and deveined
– 3 tbsp clarified butter
– 4 garlic cloves, finely minced
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 lemon, zested and juiced
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tbsp extra-virgin olive oil
– ¼ cup finely chopped fresh parsley
Instructions
1. Heat 2 tablespoons of clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add the minced garlic and sauté for 45 seconds, stirring constantly until fragrant but not browned.
3. Add the Arborio rice and toast for 2 minutes, stirring to coat each grain in butter.
4. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2 minutes.
5. Ladle in 1 cup of simmering chicken stock, stirring constantly until the rice absorbs the liquid, approximately 4–5 minutes.
6. Continue adding stock in ½-cup increments, stirring after each addition until absorbed, for 18–20 minutes total.
7. While the risotto cooks, pat the shrimp dry with paper towels and season lightly with sea salt.
8. Heat the remaining 1 tablespoon of clarified butter in a separate skillet over medium-high heat until it sizzles.
9. Sear the shrimp for 90 seconds per side until they curl and turn opaque, then remove from heat immediately.
10. Fold the seared shrimp, lemon zest, lemon juice, and Parmigiano-Reggiano into the risotto off the heat.
11. Drizzle with extra-virgin olive oil and garnish with fresh parsley just before serving.
Zestfully creamy yet distinctively bright, this risotto cradles each shrimp in a velvety embrace, with the lemon cutting through the richness like sunlight through clouds. For a playful twist, serve it in shallow bowls with a side of grilled asparagus spears, or top with microgreens for a whisper of pepperiness that dances on the palate.
Creamy Parmesan Shrimp Risotto
Lately, I’ve found myself craving the kind of meal that demands patience, where the rhythm of stirring becomes a quiet meditation and the kitchen fills with the gentle perfume of garlic and wine. There’s something deeply comforting about transforming simple ingredients into a rich, cohesive dish, each grain of rice swelling with flavor until it reaches that perfect state of creamy surrender. This creamy Parmesan shrimp risotto is exactly that kind of alchemy—a humble pot of rice elevated into something luxurious and deeply satisfying.
Ingredients
– 1 lb large wild-caught shrimp, peeled and deveined
– 1 ½ cups Arborio rice
– 4 cups homemade chicken stock, kept at a bare simmer
– 1 cup dry white wine, such as Sauvignon Blanc
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 3 tbsp unsalted European-style butter
– 2 tbsp extra-virgin olive oil
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
Instructions
1. Place a heavy-bottomed Dutch oven over medium heat and add 1 tablespoon of extra-virgin olive oil.
2. Pat the shrimp completely dry with paper towels and season with ½ teaspoon of fine sea salt and ¼ teaspoon of freshly cracked black pepper.
3. Sear the shrimp for 90 seconds per side, until they turn opaque and develop a light golden crust, then transfer them to a clean plate. Tip: Avoid overcrowding the pan to ensure proper searing, not steaming.
4. Add the remaining tablespoon of extra-virgin olive oil and 1 tablespoon of unsalted European-style butter to the same pot.
5. Sauté the finely diced yellow onion for 6-8 minutes, stirring occasionally, until it becomes translucent and fragrant.
6. Stir in the minced garlic and cook for 45 seconds, just until its aroma is released but before it browns.
7. Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly, until the grains become slightly translucent at the edges.
8. Pour in the dry white wine and cook, while stirring, until the liquid is fully absorbed, about 2-3 minutes.
9. Begin adding the simmering homemade chicken stock, one ladleful at a time, waiting until each addition is nearly fully absorbed before adding the next. Tip: Maintain a consistent, gentle simmer throughout this process, which should take approximately 18-20 minutes total.
10. When the rice is al dente and the mixture is creamy, remove the pot from the heat.
11. Stir in the remaining 2 tablespoons of unsalted European-style butter and the freshly grated Parmigiano-Reggiano cheese until fully incorporated and glossy.
12. Gently fold the seared shrimp back into the risotto along with any accumulated juices. Tip: Let the risotto rest off the heat for 2 minutes before serving to allow the flavors to meld perfectly.
13. Divide the risotto among warm bowls and finish with the remaining ¼ teaspoon of freshly cracked black pepper. Zestful and velvety, each spoonful delivers the distinct pop of perfectly cooked shrimp against the rice’s starchy creaminess, while the Parmigiano-Reggiano provides a salty, nutty depth that lingers. For a beautiful presentation, garnish with microgreens and an extra drizzle of your finest olive oil, turning this simple meal into an occasion.
Spicy Cajun Shrimp Risotto
For me, cooking becomes meditation when I let the rhythm of stirring and the scent of spices fill the quiet kitchen, especially with dishes that demand patience and presence like this one. Following the gentle hiss of rice absorbing stock, watching shrimp blush to coral perfection—these small moments transform simple ingredients into something deeply comforting.
Ingredients
– 1 lb wild-caught large shrimp, peeled and deveined
– 1 ½ cups Arborio rice
– 4 cups homemade shrimp stock, kept at a steady simmer
– ½ cup dry white wine
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 tbsp clarified butter
– 2 tbsp extra-virgin olive oil
– 2 tsp Cajun seasoning blend
– ½ tsp smoked paprika
– ¼ cup freshly grated Parmigiano-Reggiano
– 2 tbsp heavy cream
– 2 tbsp fresh flat-leaf parsley, finely chopped
– Kosher salt, to season
Instructions
1. Heat clarified butter and olive oil in a heavy-bottomed Dutch oven over medium heat until butter foams subsides.
2. Add finely diced yellow onion and sauté for 6–8 minutes until translucent and fragrant, stirring occasionally with a wooden spoon.
3. Stir in minced garlic and cook for 60 seconds until aromatic but not browned.
4. Add Arborio rice to the pot and toast for 2 minutes, stirring constantly until grains are lightly golden and nutty-smelling.
5. Pour in dry white wine and cook while stirring until liquid is fully absorbed, about 2–3 minutes.
6. Ladle in 1 cup of simmering shrimp stock and stir continuously until rice absorbs nearly all liquid.
7. Continue adding shrimp stock ½ cup at a time, stirring after each addition until liquid is absorbed before adding more—this process should take 18–22 minutes total.
8. When rice is al dente and creamy, stir in Cajun seasoning and smoked paprika until evenly distributed.
9. Pat shrimp dry with paper towels and season lightly with kosher salt.
10. Nestle shrimp into risotto and cook for 2–3 minutes per side until opaque and firm to touch.
11. Remove pot from heat and fold in grated Parmigiano-Reggiano, heavy cream, and chopped parsley.
12. Let risotto rest off heat for 3 minutes to allow flavors to meld.
The finished risotto should hold its shape briefly when spooned onto a plate, with plump shrimp nestled in creamy grains carrying warmth from paprika and Cajun spices. For a striking presentation, serve in shallow bowls garnished with extra parsley and a drizzle of chili oil to accentuate the heat.
Tomato Basil Shrimp Risotto
Vividly, as the afternoon light softens across the kitchen counter, I find myself drawn to the gentle rhythm of stirring, to the quiet alchemy of transforming simple, honest ingredients into a meal that feels like a warm embrace.
Ingredients
- 1 lb large wild-caught shrimp, peeled and deveined
- 1 ½ cups Arborio rice
- 4 cups rich homemade chicken stock, kept at a bare simmer
- 1 cup dry white wine, such as Sauvignon Blanc
- 1 large shallot, minced
- 3 cloves garlic, minced
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ cup unsalted European-style butter, chilled and cubed
- 2 tbsp extra virgin olive oil
- 1 cup fresh basil leaves, chiffonaded
- 1 cup cherry tomatoes, halved
- Kosher salt
- Freshly cracked black pepper
Instructions
- Pat the shrimp completely dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper.
- Heat 1 tablespoon of extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers.
- Arrange the shrimp in a single layer and sear for exactly 90 seconds per side, until the flesh is opaque and the exteriors develop a light golden crust.
- Transfer the shrimp to a clean plate using tongs, being careful to leave any rendered juices in the pot.
- Reduce the heat to medium and add the remaining 1 tablespoon of extra virgin olive oil to the same pot.
- Sweat the minced shallot for 3-4 minutes, stirring frequently with a wooden spoon, until it becomes translucent and fragrant without taking on any color.
- Add the minced garlic and stir constantly for 45 seconds, just until its raw edge dissipates.
- Tip in the Arborio rice and toast for 2 minutes, stirring continuously, until the edges of the grains become slightly translucent.
- Pour in the dry white wine and cook, while stirring, until the liquid is fully absorbed and the pot bottom appears nearly dry.
- Ladle in ½ cup of the simmering chicken stock and stir gently until the liquid is almost completely absorbed.
- Continue adding the stock in ½ cup increments, stirring after each addition and waiting for near-full absorption before adding the next, for approximately 18-20 minutes total.
- Test the rice for doneness; it should be tender but still offer a slight resistance at the core, with the overall mixture appearing creamy but not soupy.
- Remove the pot from the heat and let it rest, uncovered, for 2 minutes to allow the starches to settle.
- Fold in the chilled, cubed butter and the freshly grated Parmigiano-Reggiano until the risotto becomes glossy and emulsified.
- Gently stir in the seared shrimp, halved cherry tomatoes, and chiffonaded basil leaves just to warm through and combine.
- Season with an additional pinch of kosher salt if needed, based on the saltiness of your stock and cheese.
Delicately, the finished risotto cradles each plump shrimp and burst tomato in its creamy embrace. The grains, suspended in their own starchy sauce, offer a subtle chew against the tender seafood, while the basil infuses every bite with its sweet, peppery fragrance. For a lovely presentation, spoon it into shallow bowls and finish with a final drizzle of your best olive oil and a few whole basil leaves placed artfully on top.
Mushroom and Shrimp Risotto
Remembering how the rain tapped softly against the window last autumn, I found myself craving something warm and earthy, something that would fill the kitchen with a comforting steam. Risotto has always been that quiet meditation for me, a slow stirring that coaxes the starch from the rice into a creamy embrace, and tonight, the rich, woodsy notes of mushrooms and the sweet brine of shrimp called out.
Ingredients
- 1 ½ cups Carnaroli rice
- 8 ounces wild foraged chanterelle mushrooms, brushed clean and sliced
- 12 ounces wild-caught Gulf shrimp, peeled and deveined
- 4 cups homemade chicken stock, kept at a bare simmer
- ½ cup dry white wine, such as Sauvignon Blanc
- 1 large shallot, finely minced
- 3 cloves garlic, microplaned
- 4 tablespoons clarified butter, divided
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons fresh Italian parsley, finely chopped
- Kosher salt, to season
- Freshly cracked black pepper, to finish
Instructions
- Place a heavy-bottomed Dutch oven over medium heat and add 2 tablespoons of clarified butter.
- Sauté the minced shallot for 3-4 minutes until translucent and fragrant, stirring frequently to prevent browning.
- Add the microplaned garlic and cook for 45 seconds until aromatic but not colored.
- Stir in the Carnaroli rice, toasting for 2 minutes until the grains are lightly opaque around the edges.
- Deglaze the pan with the dry white wine, stirring constantly until the liquid is fully absorbed.
- Ladle in ½ cup of simmering homemade chicken stock, stirring continuously until the liquid is nearly absorbed.
- Repeat the process of adding stock in ½ cup increments, stirring for 18-22 minutes total until the rice is al dente and the mixture is creamy. Tip: Maintain a steady, gentle simmer to slowly release the rice’s starch.
- While the risotto cooks, heat the remaining 2 tablespoons of clarified butter in a separate skillet over medium-high heat.
- Sear the sliced chanterelle mushrooms for 5-6 minutes until golden brown and their moisture has evaporated.
- Season the wild-caught Gulf shrimp with kosher salt and add to the skillet, cooking for 2 minutes per side until just opaque and curled.
- Fold the sautéed mushrooms and shrimp into the nearly finished risotto. Tip: Reserve a few shrimp and mushrooms for garnish to enhance visual appeal.
- Remove the risotto from the heat and stir in the freshly grated Parmigiano-Reggiano cheese until melted and incorporated.
- Adjust seasoning with kosher salt if needed, and finish with freshly cracked black pepper.
- Garnish with the reserved shrimp, mushrooms, and finely chopped Italian parsley. Tip: Let the risotto rest for 1 minute off the heat before serving to allow the flavors to meld.
My final stir reveals a luxuriously creamy texture, each grain of rice distinct yet bound by its own velvety sauce. The sweetness of the shrimp cuts beautifully through the earthy depth of the chanterelles, a harmony that feels both rustic and refined. Maybe I’ll serve it in shallow bowls tonight, with a simple arugula salad on the side to contrast its richness.
Truffle Oil Shrimp Risotto
Years have taught me that the most comforting dishes often arrive quietly, like this truffle-kissed risotto that cradles plump shrimp in its creamy embrace. There’s a gentle luxury in stirring Arborio rice until it surrenders to the broth, each grain swelling with patience and purpose, while the earthy perfume of truffle oil weaves through the kitchen like a soft memory. It’s a recipe that asks for little more than your presence, rewarding slow attention with profound warmth.
Ingredients
– 1 ½ cups Arborio rice
– 1 lb wild-caught shrimp, peeled and deveined
– 4 cups homemade chicken stock, kept at a steady simmer
– ½ cup dry white wine, such as Sauvignon Blanc
– ¼ cup clarified butter
– 1 small yellow onion, finely minced
– 2 cloves garlic, microplaned
– ½ cup Parmigiano-Reggiano, freshly grated
– 2 tbsp black truffle oil
– ¼ cup heavy cream, warmed
– Kosher salt, to season
– Freshly cracked black pepper, to finish
Instructions
1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add the finely minced onion and sauté until translucent, about 4–5 minutes, stirring occasionally to prevent browning.
3. Stir in the microplaned garlic and cook for 30 seconds until fragrant but not colored.
4. Add the Arborio rice to the pot, toasting for 2 minutes while stirring constantly to coat each grain in butter.
5. Pour in the dry white wine, stirring continuously until the liquid is fully absorbed, about 1–2 minutes.
6. Ladle in 1 cup of simmering chicken stock, stirring gently until the rice absorbs nearly all the liquid.
7. Continue adding stock in ½-cup increments, stirring after each addition until absorbed, for 18–20 minutes total.
8. Season the wild-caught shrimp with kosher salt and add them to the risotto during the last 4 minutes of cooking.
9. Fold in the warmed heavy cream and freshly grated Parmigiano-Reggiano until the risotto achieves a velvety consistency.
10. Remove from heat and drizzle with black truffle oil, then finish with freshly cracked black pepper.
Luxuriously creamy yet distinctively al dente, each spoonful balances the briny sweetness of shrimp with the profound earthiness of truffle. For an elegant twist, serve it in shallow bowls garnished with microplaned Parmigiano-Reggiano and a single seared scallop perched atop, its delicate crust mirroring the risotto’s textured depth.
Spinach and Shrimp Risotto
Just now, as the afternoon light slants across my kitchen counter, I find myself drawn to the gentle rhythm of stirring, to the quiet comfort of transforming simple ingredients into something deeply nourishing. This creamy spinach and shrimp risotto feels like the perfect meditation for a day that asks for both elegance and ease.
Ingredients
– 1 pound wild-caught large shrimp, peeled and deveined
– 1 ½ cups Arborio rice
– 4 cups homemade chicken stock, kept at a bare simmer
– ½ cup dry white wine
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 6 ounces fresh baby spinach
– ½ cup freshly grated Parmigiano-Reggiano
– 3 tablespoons unsalted European-style butter
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon crushed red pepper flakes
Instructions
1. Heat chicken stock in a separate saucepan and maintain at 180°F throughout cooking.
2. Pat shrimp completely dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
4. Sear shrimp for 90 seconds per side until opaque with golden edges, then transfer to a clean plate.
5. Reduce heat to medium and melt 2 tablespoons butter in the same pot.
6. Sauté diced onion for 4-5 minutes until translucent but not browned.
7. Add minced garlic and cook for 45 seconds until fragrant.
8. Stir in Arborio rice and toast for 2 minutes, coating each grain with butter.
9. Pour in white wine and cook while stirring constantly until completely absorbed.
10. Add ½ cup warm stock and stir continuously until liquid is nearly absorbed.
11. Continue adding stock in ½ cup increments, stirring constantly and waiting for each addition to be absorbed before adding the next.
12. Cook rice for 18-20 minutes total until grains are tender but still firm at the center.
13. Fold in baby spinach and cook for 2 minutes until wilted and vibrant green.
14. Remove pot from heat and stir in remaining tablespoon of butter and grated Parmigiano-Reggiano.
15. Gently fold reserved shrimp back into the risotto.
16. Season with remaining salt, black pepper, and crushed red pepper flakes.
Creamy yet distinctly textured, each spoonful offers the delicate sweetness of shrimp against earthy spinach, all bound by rice that maintains just enough bite. Consider serving it in shallow bowls with an extra grating of Parmigiano-Reggiano and a drizzle of your best olive oil for a restaurant-worthy presentation that feels wonderfully accessible.
Sun-Dried Tomato Shrimp Risotto
Just now, as the afternoon light slants across my kitchen counter, I find myself thinking about how certain dishes hold memories in their textures and aromas. This sun-dried tomato shrimp risotto feels like one of those recipes that captures a moment perfectly, with its vibrant colors and comforting warmth. There’s something quietly luxurious about stirring the rice slowly, watching each grain absorb the rich broth until it reaches that perfect creamy consistency.
Ingredients
– 1 pound wild-caught large shrimp, peeled and deveined
– 1 cup Arborio rice
– 4 cups homemade chicken stock, kept at a gentle simmer
– ½ cup dry white wine
– ½ cup sun-dried tomatoes in olive oil, thinly sliced
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ¼ cup unsalted European-style butter
– ¼ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons extra virgin olive oil
– 1 tablespoon fresh thyme leaves
– Kosher salt and freshly cracked black pepper
Instructions
1. Heat the extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and cook for 6-8 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 45 seconds until aromatic but not browned.
4. Add the Arborio rice and toast for 2 minutes, stirring constantly until the grains become slightly translucent around the edges.
5. Pour in the dry white wine and cook while stirring until completely absorbed, about 2 minutes.
6. Begin adding the simmering homemade chicken stock one ladleful at a time, waiting until each addition is fully absorbed before adding the next.
7. Continue this process for 18-20 minutes, maintaining the rice at a steady simmer throughout.
8. Meanwhile, pat the wild-caught large shrimp completely dry with paper towels and season both sides with kosher salt and freshly cracked black pepper.
9. Heat a separate skillet over medium-high heat and sear the shrimp for 90 seconds per side until they curl and turn opaque.
10. When the risotto has cooked for 18 minutes and the grains are al dente with a creamy sauce, stir in the thinly sliced sun-dried tomatoes and fresh thyme leaves.
11. Remove the Dutch oven from heat and vigorously stir in the unsalted European-style butter and freshly grated Parmigiano-Reggiano until fully incorporated.
12. Gently fold the seared shrimp into the risotto, being careful not to break them.
13. Let the risotto rest off heat for 2 minutes to allow the flavors to meld.
This risotto achieves a beautiful balance between the creamy, slightly resistant texture of perfectly cooked Arborio rice and the firm, sweet pop of the shrimp. The sun-dried tomatoes lend both concentrated umami and bright acidity that cuts through the richness beautifully. Try serving it in shallow bowls garnished with extra thyme sprigs and a drizzle of the sun-dried tomato oil for an elegant presentation that feels both rustic and refined.
White Wine Shrimp Risotto
Zestful moments in the kitchen often arrive unexpectedly, like this quiet afternoon when the gentle simmer of rice and wine fills the air with promises of comfort. There’s something profoundly soothing about watching arborio rice slowly drink in warm broth, each grain swelling with intention until the final addition of plump shrimp transforms the pot into something magical. This white wine shrimp risotto feels less like following a recipe and more like conducting a slow, delicious symphony.
Ingredients
– 1 ½ cups carnaroli rice
– 1 pound wild-caught Gulf shrimp, peeled and deveined
– 4 cups homemade chicken stock, kept at a bare simmer
– 1 cup dry Sauvignon Blanc
– 1 medium shallot, finely minced
– 3 cloves garlic, microplaned
– 4 tablespoons European-style unsalted butter, divided
– 2 tablespoons extra virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons fresh flat-leaf parsley, finely chopped
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Heat chicken stock in a separate saucepan and maintain at 180°F throughout cooking.
2. Melt 2 tablespoons butter with olive oil in a heavy-bottomed Dutch oven over medium heat.
3. Add minced shallot and cook for 4 minutes until translucent but not browned.
4. Stir in carnaroli rice and toast for 2 minutes until grains appear slightly pearlescent around the edges.
5. Pour in Sauvignon Blanc and cook while stirring constantly until liquid is fully absorbed, approximately 3 minutes.
6. Add first ladle of warm stock and stir continuously until completely absorbed before adding next portion.
7. Continue adding stock one ladle at a time, maintaining steady agitation to develop creamy starch release.
8. After 16 minutes of gradual stock incorporation, stir in microplaned garlic.
9. Season shrimp with sea salt and black pepper, then nestle into partially cooked risotto.
10. Cook for 4 additional minutes until shrimp turn opaque and firm to touch.
11. Remove from heat and vigorously stir in remaining 2 tablespoons butter until emulsified.
12. Fold in Parmigiano-Reggiano and chopped parsley until evenly distributed.
Unbelievably creamy yet maintaining distinct grain separation, this risotto delivers briny sweetness from the shrimp balanced by the wine’s bright acidity. The final texture should flow slowly when spooned, creating what Italians call all’onda—waving like the sea. For a stunning presentation, serve in shallow bowls garnished with whole parsley leaves and an extra grating of cheese, perhaps alongside roasted asparagus spears for contrasting crunch.
Roasted Red Pepper Shrimp Risotto
Dusk settles softly outside my kitchen window, the fading light casting long shadows across the counter where I find myself drawn to the comforting ritual of stirring, the gentle rhythm of risotto making space for quiet reflection on this ordinary evening.
Ingredients
- 1 ½ cups Arborio rice
- 1 pound wild-caught shrimp, peeled and deveined
- 3 large roasted red peppers, peeled and finely diced
- 4 cups homemade chicken stock, kept at a steady simmer
- ½ cup dry white wine
- 1 medium yellow onion, finely minced
- 3 cloves garlic, microplaned
- ½ cup freshly grated Parmigiano-Reggiano
- 3 tablespoons clarified butter
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads, gently crushed
- Kosher salt to season
- Freshly cracked black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Heat the chicken stock in a separate saucepan until it maintains a steady simmer at 180°F.
- Melt 2 tablespoons of clarified butter with 1 tablespoon of olive oil in a heavy-bottomed Dutch oven over medium heat.
- Sauté the minced onion for 6-8 minutes until translucent and fragrant, stirring occasionally with a wooden spoon.
- Add the microplaned garlic and cook for exactly 45 seconds until aromatic but not browned.
- Toast the Arborio rice in the pan for 2 minutes, stirring constantly until the grains become slightly translucent around the edges.
- Deglaze with the white wine, scraping any browned bits from the bottom of the pan, and cook until the liquid is fully absorbed.
- Begin adding the simmering stock one ladleful at a time, waiting until each addition is nearly absorbed before adding the next, maintaining the rice at a gentle bubble.
- After 15 minutes of gradual stock incorporation, stir in the diced roasted red peppers, smoked paprika, and crushed saffron threads.
- Continue adding stock and stirring for another 8-10 minutes until the rice is al dente with a creamy consistency.
- While the risotto finishes, pat the shrimp completely dry with paper towels and season both sides with kosher salt and black pepper.
- Heat the remaining clarified butter and olive oil in a separate skillet over medium-high heat until shimmering.
- Sear the shrimp for 90 seconds per side until they curl tightly and develop a golden crust.
- Fold the seared shrimp, grated Parmigiano-Reggiano, and chopped parsley into the finished risotto.
- Remove from heat and let rest for 2 minutes to allow the flavors to meld.
O, the final texture achieves that perfect balance—each grain of rice maintains its individual integrity while swimming in a luxurious, pepper-infused creaminess. The shrimp provide sweet, briny counterpoints to the smoky depth of the roasted peppers, creating a symphony of contrasting yet harmonious flavors. For an elegant presentation, serve in shallow bowls garnished with extra parsley and a drizzle of high-quality olive oil, perhaps alongside a simple arugula salad to cut through the richness.
Herbed Shrimp and Asparagus Risotto
Remembering how the light falls across the kitchen in late afternoon, I find myself drawn to this quiet ritual of stirring and waiting, where simple ingredients transform into something deeply comforting. There’s something meditative about watching Arborio rice slowly absorb warm broth, each grain swelling with patience and care until it reaches that perfect creamy consistency. This herbed shrimp and asparagus risotto feels like a gentle conversation between land and sea, where earthy greens meet briny sweetness in a delicate dance.
Ingredients
- 1 pound wild-caught shrimp, peeled and deveined
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- 1 ½ cups Arborio rice
- 4 cups homemade chicken stock, kept at a gentle simmer
- ½ cup dry white wine
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ cup clarified butter
- ½ cup freshly grated Parmigiano-Reggiano
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh lemon juice
- Kosher salt to season
Instructions
- Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
- Sauté finely diced yellow onion for 5-7 minutes until translucent but not browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in Arborio rice, coating each grain in butter, and toast for 2 minutes until edges turn slightly translucent.
- Pour in dry white wine, stirring constantly until fully absorbed.
- Begin adding warm chicken stock one ladle at a time, waiting until each addition is nearly absorbed before adding the next.
- After 15 minutes of gradual stock incorporation, stir in asparagus pieces.
- Continue adding remaining stock until rice is al dente with a creamy suspension, approximately 5 more minutes.
- Season shrimp with kosher salt and nestle into risotto, cooking for 2-3 minutes until opaque and curled.
- Remove from heat and stir in Parmigiano-Reggiano, fresh thyme leaves, and lemon juice.
A final resting period allows the risotto to achieve its signature creamy texture while maintaining distinct grain structure. The briny shrimp contrast beautifully with earthy asparagus and aromatic thyme, creating layers of flavor that unfold with each bite. Consider serving in shallow bowls garnished with extra thyme sprigs and a drizzle of high-quality olive oil for an elegant presentation.
Coconut Milk Shrimp Risotto
Coconut milk shrimp risotto feels like a gentle whisper on a quiet evening, the kind of dish that unfolds slowly and rewards patience with its creamy, tropical warmth. It’s a comforting embrace of rich coconut and tender shrimp, stirred together until every grain of rice is infused with flavor. Sometimes, the simplest meals are the ones that linger in memory longest.
Ingredients
– 1 lb wild-caught large shrimp, peeled and deveined
– 1 ½ cups Arborio rice
– 4 cups homemade shrimp stock, kept at a steady simmer
– 1 (13.5 oz) can full-fat coconut milk
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp clarified butter
– ¼ cup dry white wine
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– 2 tbsp fresh cilantro, finely chopped
– 1 tbsp fresh lime juice
Instructions
1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, just until aromatic but not browned.
4. Add the Arborio rice and toast for 2 minutes, stirring constantly to coat each grain in butter.
5. Pour in the dry white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
6. Ladle in 1 cup of simmering shrimp stock and stir continuously until the rice absorbs the liquid.
7. Continue adding shrimp stock, ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next—this should take about 18–20 minutes total.
8. Tip: Keep the stock at a gentle simmer throughout to maintain even cooking temperature.
9. Once the rice is al dente and creamy, stir in the full-fat coconut milk and fine sea salt.
10. Cook for 3–4 minutes, stirring, until the coconut milk is fully incorporated and the risotto is luxuriously creamy.
11. Add the peeled and deveined shrimp to the risotto, submerging them gently.
12. Cook for 4–5 minutes, until the shrimp turn opaque and firm to the touch.
13. Tip: Avoid overcooking the shrimp—they should be just cooked through to retain tenderness.
14. Remove the pot from heat and stir in the freshly cracked black pepper, fresh lime juice, and finely chopped cilantro.
15. Tip: Let the risotto rest for 2 minutes off heat before serving to allow flavors to meld.
16. Heap the risotto into warm bowls and garnish with an extra sprinkle of cilantro if desired. Heirloom ceramic bowls seem to cradle this risotto perfectly, its grains plump and separate yet bound by a silky coconut broth. The shrimp, tender and sweet, offer a delicate contrast to the rich, aromatic base, while a hint of lime brightens each spoonful. For a stunning presentation, top with edible flowers or serve alongside grilled pineapple slices to echo the tropical notes.
Bacon and Shrimp Risotto
Zestfully contemplating the gentle rhythm of risotto-making brings me back to coastal evenings, where the briny whisper of shrimp meets the smoky embrace of bacon in this comforting dish.
Ingredients
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 pound wild-caught jumbo shrimp, peeled and deveined
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups homemade chicken stock, kept at a steady simmer
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons clarified butter
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup heavy cream
– 2 tablespoons fresh Italian parsley, finely chopped
– 1 teaspoon freshly squeezed lemon juice
– Kosher salt and freshly cracked black pepper
Instructions
1. Render diced bacon in a heavy-bottomed Dutch oven over medium heat for 8-10 minutes until crisp and golden, then transfer to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
2. Season shrimp with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then sauté in the reserved bacon fat for 2-3 minutes per side until opaque and lightly curled, transferring to a separate plate.
3. Add clarified butter to the pot and sauté diced onion for 5-7 minutes until translucent and fragrant, stirring frequently with a wooden spoon to prevent browning.
4. Stir in minced garlic and cook for 60 seconds until aromatic but not browned, maintaining medium heat.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until grains become slightly translucent at the edges and emit a nutty aroma.
6. Deglaze with white wine, scraping any browned bits from the pot bottom, and simmer until the liquid is fully absorbed, about 2-3 minutes.
7. Ladle in 1 cup of simmering chicken stock, stirring continuously until the liquid is nearly absorbed before adding the next ½ cup, repeating this process for 18-20 minutes until the rice is al dente with a creamy suspension.
8. Fold in grated Parmigiano-Reggiano and heavy cream, stirring vigorously to emulsify into a velvety consistency.
9. Gently incorporate the reserved shrimp and bacon, heating through for 1-2 minutes until warmed.
10. Finish with fresh parsley and lemon juice, adjusting seasoning with an additional pinch of salt if needed.
Buttery grains cradle each plump shrimp while crispy bacon lends smoky depth, creating a luxurious texture that begs for a simple arugula salad alongside. The creamy risotto base absorbs the briny sweetness beautifully, making this dish equally suited for elegant dinners or cozy weeknight suppers where comfort takes center stage.
Pesto Shrimp Risotto
Sometimes the most comforting meals emerge from quiet afternoons, when the gentle rhythm of stirring becomes a meditation and the kitchen fills with earthy, herbaceous aromas. Such is the case with this creamy risotto, where briny shrimp meet vibrant pesto in a dish that feels both elegant and deeply nourishing.
Ingredients
– 1 pound wild-caught large shrimp, peeled and deveined
– 1 ½ cups Arborio rice
– ½ cup dry white wine, such as Sauvignon Blanc
– 6 cups homemade chicken stock, kept at a steady simmer
– 1 cup freshly grated Parmigiano-Reggiano
– ¾ cup basil pesto (prepared with pine nuts and extra-virgin olive oil)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 3 tablespoons unsalted butter, divided
– 2 tablespoons extra-virgin olive oil
– Kosher salt and freshly cracked black pepper
Instructions
1. Heat the chicken stock in a separate saucepan and maintain it at 185°F throughout cooking.
2. Pat the shrimp completely dry with paper towels and season both sides with kosher salt and black pepper.
3. Heat 1 tablespoon of olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
4. Sear the shrimp for 90 seconds per side until opaque and lightly browned, then transfer to a clean plate.
5. Reduce heat to medium and melt 2 tablespoons of butter with the remaining olive oil.
6. Sauté the diced onion for 4-5 minutes until translucent but not browned.
7. Add the minced garlic and cook for 45 seconds until fragrant.
8. Tip: Toast the Arborio rice in the fat for 2 minutes, stirring constantly, until the grains become slightly translucent around the edges—this helps them absorb liquid more effectively.
9. Deglaze with the white wine, scraping any browned bits from the bottom of the pot.
10. Cook until the wine has completely evaporated, about 2 minutes.
11. Add the simmering stock one ladleful at a time, stirring continuously until each addition is nearly fully absorbed before adding the next.
12. Tip: Maintain the rice at a gentle simmer throughout this process, which should take approximately 18-20 minutes total.
13. Continue adding stock until the rice is al dente with a creamy consistency.
14. Remove the pot from heat and let rest for 1 minute.
15. Fold in the remaining tablespoon of cold butter and the grated Parmigiano-Reggiano.
16. Tip: Stir vigorously for 30 seconds to develop the risotto’s signature creamy texture—this technique is called mantecatura.
17. Gently fold in the basil pesto and reserved shrimp.
18. Season with additional kosher salt if needed.
Perfectly creamy yet maintaining distinct grain structure, this risotto delivers bright herbal notes from the pesto that complement the sweet, briny shrimp. For an elegant presentation, garnish with microgreens and a drizzle of high-quality olive oil, or serve alongside roasted cherry tomatoes for contrasting acidity.
Saffron Shrimp Risotto
Cradling a warm bowl of saffron shrimp risotto feels like holding autumn’s last golden hour in your hands. There’s something profoundly comforting about the way the creamy rice yields to plump shrimp, each grain absorbing both the sea’s whisper and saffron’s earthy perfume. This dish unfolds slowly, demanding patience but rewarding with layers of flavor that linger long after the last spoonful.
Ingredients
– 1 ½ cups Arborio rice
– 1 pound wild-caught large shrimp, peeled and deveined
– 4 cups homemade seafood stock, kept at a steady simmer
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 small yellow onion, finely minced
– 3 cloves garlic, microplaned
– ¼ teaspoon saffron threads, gently crushed
– ½ cup freshly grated Parmigiano-Reggiano
– 3 tablespoons clarified butter
– 2 tablespoons extra-virgin olive oil
– Kosher salt to season
Instructions
1. Heat 2 tablespoons of clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add the finely minced yellow onion and sauté for 6-8 minutes until translucent but not browned.
3. Stir in the microplaned garlic and cook for 45 seconds until fragrant.
4. Add the Arborio rice and toast for 2 minutes, stirring constantly until the grains become slightly translucent at the edges.
5. Pour in the dry white wine and cook while stirring until completely absorbed, about 2 minutes.
6. Begin adding the simmering seafood stock one ladleful at a time, waiting until each addition is fully absorbed before adding the next.
7. After 15 minutes of gradual stock incorporation, stir in the crushed saffron threads.
8. Continue adding stock until the rice is al dente with a creamy suspension, approximately 20-22 minutes total cooking time.
9. While the risotto cooks, pat the shrimp completely dry and season both sides with kosher salt.
10. Heat the remaining tablespoon of clarified butter and olive oil in a separate skillet over medium-high heat until rippling.
11. Sear the shrimp for 90 seconds per side until they curl tightly and develop a golden crust.
12. Gently fold the seared shrimp and any accumulated juices into the finished risotto.
13. Remove from heat and stir in the freshly grated Parmigiano-Reggiano until emulsified.
14. Let the risotto rest off the heat for 2 minutes before serving.
During those final moments of resting, the risotto achieves its perfect texture—each grain maintains a slight resistance at the center while the surrounding starches create a luxurious silkiness. Distinctly floral saffron notes weave through the briny sweetness of shrimp, creating a harmony that feels both elegant and deeply nourishing. Consider serving it in shallow bowls garnished with edible flowers for a presentation that honors its golden hue.
Chorizo and Shrimp Risotto
Holding this warm bowl between my hands, I remember how the golden hour light used to filter through my grandmother’s kitchen window, casting long shadows across the worn wooden table where she’d stir risotto with that same slow, deliberate motion I find myself falling into now. There’s something deeply comforting about the ritual of it, the way the rice releases its starch gradually, the way the shrimp turn coral-pink, the way the chorizo perfumes the entire kitchen with its smoky paprika warmth. It’s a dish that asks for patience and rewards it generously with creamy, complex layers of flavor that unfold with each spoonful.
Ingredients
– 1 cup Arborio rice
– 8 ounces raw large shrimp, peeled and deveined
– 6 ounces Spanish chorizo, casing removed and diced into ¼-inch pieces
– 4 cups homemade chicken stock, kept at a gentle simmer
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ¼ cup clarified butter
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons extra virgin olive oil
– 1 teaspoon smoked paprika
– ¼ cup fresh flat-leaf parsley, finely chopped
– Kosher salt to season
Instructions
1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add the diced chorizo and cook for 4-5 minutes, until the fat renders and the edges crisp slightly.
3. Using a slotted spoon, transfer the chorizo to a paper towel-lined plate, reserving the rendered fat in the pan.
4. Add the finely diced onion to the chorizo fat and cook for 6-7 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 45 seconds until aromatic but not browned.
6. Add the Arborio rice and toast for 2 minutes, stirring constantly until the grains become slightly translucent at the edges.
7. Pour in the dry white wine and cook while stirring until completely absorbed, about 2 minutes.
8. Begin adding the simmering chicken stock one ladleful at a time, waiting until each addition is fully absorbed before adding the next.
9. Continue this process for 18-20 minutes, stirring frequently, until the rice is al dente and the mixture is creamy.
10. While the risotto cooks, pat the shrimp dry and season with smoked paprika and a pinch of kosher salt.
11. Heat olive oil in a separate skillet over medium-high heat until it shimmers.
12. Cook the shrimp for 90 seconds per side until they curl and turn opaque with coral-pink edges.
13. Fold the cooked chorizo, shrimp, and grated Parmigiano-Reggiano into the finished risotto.
14. Let the risotto rest off the heat for 2 minutes to allow the flavors to meld.
15. Garnish with fresh parsley before serving.
Soft grains of rice surrender to the gentle pressure of your spoon, releasing their creamy starch into the smoky chorizo oil that stains everything sunset-orange. The shrimp provide bright, clean bursts of sweetness against the rich, paprika-kissed background, while the Parmigiano-Reggiano adds salty depth that lingers on the palate. Serve it in shallow bowls with crusty bread for dragging through the last traces of sauce, or top with a fried egg whose runny yolk will create golden rivers through the risotto’s creamy landscape.
Black Garlic Shrimp Risotto
Unfolding the papery skins of black garlic cloves, their molasses-sweet aroma fills the quiet kitchen, a gentle prelude to this deeply comforting risotto. There’s something almost meditative about stirring the rice, watching it slowly drink up the broth, transforming into something creamy and rich.
Ingredients
- 1 lb large wild-caught shrimp, peeled and deveined
- 8 cloves black garlic, pureed
- 1 ½ cups Arborio rice
- 4 cups homemade chicken stock, kept at a steady simmer
- ½ cup dry white wine, such as Sauvignon Blanc
- 1 medium shallot, finely minced
- 2 tbsp clarified butter
- ¼ cup freshly grated Parmigiano-Reggiano
- 2 tbsp cold unsalted butter, cubed
- 1 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- Fresh chives, finely sliced for garnish
Instructions
- Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
- Add the minced shallot and cook for 3-4 minutes, stirring frequently, until translucent and fragrant.
- Add the Arborio rice and toast for 2 minutes, stirring constantly, until the grains are lightly opaque around the edges.
- Pour in the white wine and cook, stirring, until the liquid is fully absorbed, about 1-2 minutes.
- Ladle in 1 cup of the simmering chicken stock, stirring continuously until the rice absorbs nearly all the liquid.
- Continue adding stock in ½ cup increments, stirring constantly and allowing each addition to be mostly absorbed before adding the next; this process should take about 18-20 minutes total.
- When the rice is al dente and the mixture is creamy, stir in the black garlic puree until fully incorporated.
- Season the shrimp lightly with kosher salt and freshly cracked black pepper.
- Heat the extra-virgin olive oil in a separate skillet over medium-high heat until it just begins to smoke.
- Add the shrimp in a single layer and sear for 90 seconds per side, until the flesh is opaque and lightly caramelized.
- Fold the seared shrimp into the risotto along with any accumulated juices.
- Remove the risotto from the heat and vigorously stir in the cubed cold butter and Parmigiano-Reggiano until the sauce is glossy and emulsified.
- Finish by stirring in the fresh lemon juice to brighten the flavors.
Perfectly al dente rice grains swim in a velvety, umami-rich sauce that clings to each shrimp. The deep, fermented sweetness of black garlic melds beautifully with the briny seafood, creating a complex, comforting bowl. For a stunning presentation, serve it family-style in a warm, shallow bowl, garnished with a final snowfall of Parmigiano-Reggiano and a confetti of fresh chives.
Jalapeño Lime Shrimp Risotto
Vividly remembering the coastal breeze and the way the salt air mingled with sizzling seafood, I find myself craving that perfect balance of creamy and bright—the kind that makes you close your eyes and just breathe for a moment.
Ingredients
– 1 lb wild-caught large shrimp, peeled and deveined
– 2 fresh jalapeños, seeds removed, finely minced
– 1 cup Arborio rice
– 4 cups homemade shrimp stock, kept at a gentle simmer
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 1/4 cup clarified butter
– 1 small yellow onion, finely diced
– 3 cloves garlic, microplaned
– 1/2 cup freshly grated Parmigiano-Reggiano
– 2 tbsp fresh lime juice
– 1 tsp finely grated lime zest
– 1/4 cup heavy cream
– 2 tbsp chopped fresh cilantro
– Kosher salt, to season
Instructions
1. Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add finely diced onion and cook, stirring frequently, until translucent and fragrant, about 4–5 minutes.
3. Stir in microplaned garlic and cook for 30 seconds until aromatic but not browned.
4. Add Arborio rice and toast, stirring constantly, until the grains are lightly golden and emit a nutty fragrance, about 2 minutes.
5. Pour in dry white wine and cook, stirring, until the liquid is fully absorbed.
6. Begin adding warm shrimp stock one ladleful at a time, stirring continuously until each addition is nearly absorbed before adding the next. Tip: Maintain a steady, gentle simmer to encourage the rice to release its starch slowly.
7. Continue this process for 18–20 minutes until the rice is al dente and the mixture is creamy.
8. While the risotto cooks, pat shrimp dry and season lightly with kosher salt.
9. In a separate skillet over medium-high heat, sear shrimp for 1–2 minutes per side until opaque and lightly caramelized. Tip: Avoid overcrowding the pan to ensure a proper sear rather than steaming.
10. Fold seared shrimp, minced jalapeños, heavy cream, and grated Parmigiano-Reggiano into the risotto.
11. Stir in fresh lime juice, lime zest, and chopped cilantro until fully incorporated. Tip: Add citrus zest at the end to preserve its bright, aromatic oils.
12. Adjust seasoning with kosher salt if needed and remove from heat.
13. Let the risotto rest for 2 minutes off the heat before serving. Creamy with a subtle resistance at the center of each grain, this risotto carries the gentle heat of jalapeño and the fresh zing of lime—a dish that feels both comforting and invigorating. I love serving it in shallow bowls with an extra sprinkle of cilantro and a lime wedge on the side, perfect for squeezing over just before the first bite.
Smoked Paprika Shrimp Risotto
Gently, as the afternoon light softens against the kitchen window, I find myself drawn to the slow, rhythmic stir of risotto—a meditation in motion that yields this deeply comforting bowl, kissed with the warm, smoky whisper of paprika and the delicate sweetness of shrimp.
Ingredients
- 1 ½ cups Arborio rice
- 1 lb wild-caught large shrimp, peeled and deveined
- 4 cups homemade chicken stock, kept at a bare simmer
- 1 large shallot, finely minced
- 2 cloves garlic, microplaned
- ½ cup dry white wine, such as Sauvignon Blanc
- 2 tsp smoked paprika
- 3 tbsp clarified butter
- ½ cup freshly grated Parmigiano-Reggiano
- 2 tbsp cold unsalted butter, cubed
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Kosher salt, to season
Instructions
- Pat the shrimp completely dry with paper towels and season both sides lightly with kosher salt.
- Heat 1 tablespoon of clarified butter in a heavy-bottomed Dutch oven over medium-high heat until it shimmers.
- Sear the shrimp for 90 seconds per side, until just opaque and lightly golden, then transfer to a clean plate. Tip: Avoid overcrowding the pan to ensure a proper sear rather than steaming.
- Reduce heat to medium-low and melt the remaining 2 tablespoons of clarified butter in the same pot.
- Sweat the minced shallot for 4–5 minutes, stirring frequently, until translucent and fragrant.
- Add the microplaned garlic and smoked paprika, stirring constantly for 30 seconds to bloom the spices without burning.
- Add the Arborio rice and toast for 2 minutes, stirring to coat each grain in fat, until the edges turn slightly translucent.
- Deglaze with the white wine, scraping up any browned bits from the bottom of the pot, and cook until the liquid is fully absorbed, about 2 minutes.
- Ladle in ½ cup of simmering stock, stirring continuously until nearly absorbed before adding the next ½ cup. Tip: Maintain a gentle simmer throughout; aggressive boiling can break the rice’s starch release.
- Repeat this process, adding stock in ½-cup increments and stirring constantly, for 18–20 minutes, until the rice is al dente and the risotto is creamy but not soupy.
- Fold in the seared shrimp and any accumulated juices, warming through for 1 minute.
- Remove the pot from heat and vigorously stir in the grated Parmigiano-Reggiano and cold butter cubes until fully emulsified. Tip: Adding cold butter off the heat creates a glossier, richer finish.
- Stir in the chopped parsley and adjust seasoning with kosher salt if needed.
Momentarily, the risotto settles—creamy yet distinct, each grain of rice suspended in its own velvet embrace. The smoked paprika lends a dusky warmth that cradles the sweet, tender shrimp, while a final gloss of butter and Parmigiano-Reggiano weaves it all together. For a striking presentation, serve it nestled in shallow bowls, garnished with an extra sprinkle of paprika and a few whole parsley leaves to echo the freshness within.
Artichoke and Shrimp Risotto
Lately, I’ve found myself craving the kind of meal that demands your full attention, where the rhythm of stirring becomes a quiet meditation and the final dish feels like a warm, savory reward for your patience. This artichoke and shrimp risotto is exactly that—a creamy, comforting embrace in a bowl that transforms simple ingredients into something truly special.
Ingredients
– 1 ½ cups Arborio rice
– 1 pound large wild-caught shrimp, peeled and deveined
– 1 cup marinated artichoke hearts, drained and quartered
– 4 cups homemade chicken stock, kept at a bare simmer
– ½ cup dry white wine
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– ¼ cup clarified butter
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
1. Heat the chicken stock in a separate saucepan and maintain it at a bare simmer throughout the cooking process.
2. Pat the shrimp completely dry with paper towels and season both sides with ½ teaspoon of sea salt and ¼ teaspoon of black pepper.
3. Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers.
4. Sear the shrimp for 90 seconds per side until they turn opaque and develop a light golden crust, then transfer them to a clean plate.
5. Reduce the heat to medium and melt the clarified butter in the same pot.
6. Sauté the diced onion for 4-5 minutes until it becomes translucent and fragrant.
7. Add the minced garlic and cook for 45 seconds until aromatic but not browned.
8. Tip: Toasting the rice in fat before adding liquid helps each grain maintain a firm center while releasing starch for creaminess.
9. Add the Arborio rice and stir continuously for 2 minutes until the grains appear lightly toasted and coated in butter.
10. Pour in the white wine and cook while stirring until the liquid is fully absorbed, about 2 minutes.
11. Begin adding the simmering stock one ladleful at a time, stirring constantly until each addition is nearly completely absorbed before adding the next.
12. Continue this process for 18-20 minutes until the rice is al dente and the mixture appears creamy.
13. Tip: Constant stirring is essential for risotto—it coaxes the starch from the rice grains and creates that signature velvety texture without needing cream.
14. Gently fold in the quartered artichoke hearts and cook for 2 minutes to warm them through.
15. Remove the pot from heat and stir in the grated Parmigiano-Reggiano until it melts into the risotto.
16. Tip: Always finish risotto off the heat—the residual warmth will melt the cheese perfectly without causing it to seize or become greasy.
17. Fold the seared shrimp and chopped parsley into the risotto, allowing them to warm through for 1 minute.
18. Season with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper, stirring gently to combine.
Creamy with distinct grains that still offer a gentle resistance, this risotto carries the sweet brine of shrimp and the tender, slightly tangy bite of artichoke hearts. For a beautiful presentation, garnish with extra parsley and a drizzle of olive oil, or serve alongside a simple arugula salad to cut through the richness.
Summary
Kitchen-tested and utterly delicious, these 20 creamy shrimp risotto recipes with garlic butter offer endless inspiration for your next cozy meal. We hope you find a new favorite to whip up for family and friends! Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup to your Pinterest boards for easy reference. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
