“Simple Shrimp Risotto but Delicious”
Here’s A Rich & Delicious Recipe for Shrimp Risotto
This recipe comes from a Forbes-August 11, 1997 article called And Don’t Forget the Saffron. Michael Lomonaco, one time executive chef for the World Trade Center restaurant, taught it to the author of the article, Daniel Roth.
Chef Lomonaco explains in the article how using saffron,spices up the appearance and is sensual. He also suggests using homemade chicken stock over canned chicken broth and strongly points out that using cooking wine instead of white wine is ” a major no-no.
Shrimp Risotto Recipe
adapted from Forbes 1997 article called And Don’t Forget the Saffron.
Servings: 4 people
Ingredients
- 1 cup Arborio rice
- 1 pound shrimp
- 2 tablespoons olive oil extra virgin
- 1 large onion finely diced
- ½ cup dry white wine
- 2½ cups chicken stock
- 2 tablespoons butter unsalted
- ¼ cup Parmesan cheese grated
- 2 tablespoons heavy cream
- ¼ teaspoon saffron
- salt & pepper to taste
Instructions
Prep the Ingredients
- Assemble the ingredients required for this wonderful risotto. If you are using frozen shrimp, hopefully you already defrosted them. If you haven't, check out my article on working with shrimp. It will also describe how you may want to peel and de-vein the shrimp.
- Finely dice the onion and have the chicken stock ready to go. You can wait to grate the Parmesan cheese until you are ready to use it or if you like, get it done now.
Start Cooking
- Bring your chicken stock to a boiling point and have ready at stove side.
- In a large skillet with a heavy bottom, heat oil over low heat and sauté onions until translucent.
- Add rice, stir to coat with oil and sauté with onions to toast each grain, approx. 7 minutes.
- Once toasted, add white wine slowly, stirring with a wooden spoon. ( I like to remove the pot from the heat source before adding wine.)
- Add saffron. Once the rice has absorbed the wine, add 1 cup chicken stock, stirring occasionally.
- Continue adding stock as the rice absorbs the liquid and the pot becomes dry, until all the stock is absorbed. Chef Lomonaco explains, "Adding liquid in stages allow grains of rice to expand more fully, adding to the risotto's creamy texture"
- This whole process should take about 30 - 40 minutes and the risotto will be a little chewy (to your liking) and should have a creamy texture.
- With 2 - 3 minutes left - and please, this will depend on you and your stove, so don't worry too much about timing - add the shrimp and cook until done.
- Add the butter, Parmesan and heavy cream. Stir to combine ingredients.
- Taste and adjust seasonings with salt and pepper, then serve.
A nice, easy recipe: BUT How many does it serve???
My husband has made this recipe several times. The recipe serves maybe two decent portions, with about 1/2 portion leftover. Tomorrow we will be serving this to a couple (2 people) friend of ours. We will be doubling the recipe. Hope this helps! Thanks.
It depends on what kind of eaters you have and what else you are serving. Thanks for your response Iris.
Good recipe! I sautéed garlic w the onions. And used a little more parmeesean than suggested.
Just tried this. Beautiful! Needed a bit more liquid to cook the rice to our liking but my husband who is a “suspicious food” guy really enjoyed it. Will make it again.
A wonderful recipe!
Thanks for this great risotto!
I did like the recipe, but thought it was somewhat lacking in development of flavor. There was no mention of seasoning in the recipe, so I suppose this is implied. I am an experienced home cook, so I of course tasted, and adjusted as the risotto developed. I, too, used more wine, and more stock, than called for, since I like a little less al dente rice. I also added salt and pepper to taste near the end of the cooking process. I also added some Old Bay seasoning near the end of the risotto development. In the initial saute, I used garlic in addition to the onion. I was skeptical of cooking the shrimp by adding to the finished risotto, but I did it. And I was disappointed. I should have pan sauteed the shrimp to develop their flavor. Cooked as they were, in the risotto, they were bland. I think I’d have cooked them in the beginning with the onions, and then removed them, if I were to make this again. Lastly, I used quite a bit more parmesan than called for, no cream, more butter, and some parsley. With my adjustments it was a pleasing dish, but no real “wow” factor.
Thank you for sharing your changes Deker. I like the idea of Old Bay seasoning but I’m not sure my kids would but I’ll give it a try.
I thought the same thing on reading this recipe so I’m glad that you posted your results verifying my thoughts on it. Shrimp should be sauteed first and then set aside. Just about any time you’re using shrimp in a one pan meal they should be cooked first and not just done in the broth of the final dish.
As I replied to Deker, I will try sauteing the shrimp first and adding them back in the end but this recipe as is has worked very well for me over the years. Saying that, I’m always willing to give a new technique a try and report back. Thanks for sharing.
My first time making risotto and thanks to this recipe it was a success. I was skeptical that there wouldn’t be enough flavor but the chicken broth and saffron along with a bit of salt and pepper was enough. I didn’t change much except that I sauteed 2 tsp of garlic with the onion. And maybe I’ll try sauteeing the shrimp in the butter rather than cooking in the risotto. Other than that, this dish is fantastic.