Shrimp Risotto

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells; cover and simmer for 30 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Strain stock and discard shells. Keep warm on low heat.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Ladle 1/2 cup of warm stock into rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to remaining 1 cup stock; stir for 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into risotto. Stir until creamy. Serve immediately in warmed bowls.'}

📊 Nutrition Facts

Per serving (10 servings total)