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Shrimp Risotto

December 28, 2011

For me “risotto” means so much love.  I do not stand over a hot stove on a hot and sunny day in Florida unless I love YOU.  Well, that is not quite true, I do make risotto when I want it and feel like I must have it.  If you’re lucky you will show up on one of those days.  Note/shrimp heads are just for decor.  (See Mushroom Risotto as well.)

Shrimp Risotto

For the Shrimp Stock


  • 1 1/2 T. Vegetable Oil
  • Shells from 1 lb. Large Shrimp (reserve shrimp for Risotto (recipe below)
  • 2 Lg. Carrots (peeled and diced)
  • 2 Med. Onions (peeled and diced
  • 2 Stalks Celery (diced
  • 2 T. Tomato Paste
  • 8 C. Cold Water
  • 1 Bay Leaf
  • Salt and Pepper


For the Risotto

  • 1 lb. Lg. Shrimp (deveined and chopped into small pieces) *
  • 7 T. Unsalted Butter (divided)
  • 1 T. Chopped Onion
  • 2 t. Minced Garlic
  • 2 C. Arborio Rice
  • 1/3 C. Dry White Wine
  • Shrimp Stock
  • 4 T. Fresh Parsley (chopped
  • Salt and Freshly Ground Pepper to taste
  • Shrimp Heads (for garnish)

* Original recipe does put the shrimp through a food processor/I prefer the small pieces (I have also made with whole shrimp which is good as well)


For the Shrimp Stock

  1. Heat oil in a heavy stock pot over medium high heat; add the shrimp shell and vegetables; cook about 15 minutes (shells will be deep orange
  2. Stir in tomato paste and mix well; Add the cold water and bay leaf; bring to a boil; reduce heat and simmer (partially covered for 20 minutes)
  3. Strain the mixture through a fine sieve into a clean pot; return strained stock to the stove and heat on barely a simmer and add salt and pepper to taste

For the Risotto

  1. Heat 2 T. butter over medium high heat in a 3 Qt. saucepan; when foaming stop add the shrimp and saute until light pink (about 2-3 minutes)
  2. Remove pot from stove and put shrimp in a food processor (using metal blade) and process until coarsely shredded (5-7 pulses)
  3. Return pan to the heat and add 3 T. butter; saute the onion, add garlic and cook for a few minutes
  4. Add the rice; stir well with the butter; saute for a few moments; rice will begin to turn translucent; add the wine and stir constantly until evaporated
  5. Begin adding the stock one ladle full at a time; continue to stir constantly until the rice is creamy and al dente (about 25-35 minutes
  6. Stir in the shrimp, remaining butter and parsley; season to taste with salt and pepper
  7. Serve immediately in warm shallow bowls and garnish with fresh parsley and shrimp heads

(Serves 4-8)

Recipe from

4 Comments leave one →
  1. December 29, 2011 12:01

    Your stock is beautiful. So is this dish!

    • December 30, 2011 18:26

      Thank you, I always encourage people to make their own stock since it makes such a difference. I love those dishes too/only have soup and salad plates in that pattern/I like to mix and match.

  2. December 29, 2011 09:38

    Your risotto sounds great. Nice photos and recipes throughout your blog.

    • December 30, 2011 18:27

      Thanks you so much for visiting and the nice compliment. I hope you will be making risotto soon.

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