Shrimp Risotto

1. Stage

Heat the clam juice and water: Add the clam juice to 4 cups of water in a pot, heat until steamy. Do not let it boil.

2. Stage

Sauté the shallots: In separate pot (thick-bottomed), heat 2 tablespoons butter over medium heat, and sauté the minced shallots for 2-3 minutes, until just translucent.

3. Stage

Add the rice to the pot: Cook, stirring, for 2-3 minutes, until all the grains are well-coated in butter and are beginning to toast.

4. Stage

Add the wine and stir: Increase the heat to high and add the white wine. With a wooden spoon, stir the rice vigorously. Once the wine boils, turn the heat down until the wine is just simmering gently. Stir almost constantly. You are doing this to agitate the rice, which releases its starch and creates the creamy sauce you want in a risotto.

5. Stage

Add the hot liquid bit by bit: When the wine is almost cooked away – under no circumstances should you let the rice sizzle on the bottom of the pot – pour in 2 ladles of the hot clam broth/water mixture. Stir well to combine, and add a healthy pinch of salt.

6. Stage

Continue stirring, simmering, and adding ladlefuls of liquid: Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth. Continue this until the sauce coats the back of a spoon. Taste the spoon and see if the risotto needs salt. If so, add a small pinch. This much risotto rice should need about 4 to 5 cups of liquid total (including the wine) to come together, so start tasting the rice at the 3rd cup. If it is almost there – firm in the center but translucent on the outside, and fully surrounded with a creamy sauce – add one more cup of broth, stir well, and taste one more time for salt. (If not, you have old rice and you’ll need to go one more cup and let it cook away.)

7. Stage

Add the shrimp, parsley, and remaining butter: Now add in the shrimp, parsley, and remaining 1 tablespoon butter. Stir constantly until this last cup of broth you added is about half gone: Remember you want this risotto to be loose and creamy. Right before you serve, add in the lemon zest and serve at once. Best served with bowls and spoons rather than plates and forks. Did you love the recipe? Give us some stars and leave a comment below!