Creamy Shrimp Risotto

 

Creamy Shrimp Risotto is Italian rice dish recipe made with arborio rice. Creamy and done in 30 minutes, with parmesan cheese, it makes rich  festive lunch or week dinner after your busy day!

 

If you are looking for easy shrimp risotto recipe, you are at the right place! It serves two adults and is ready to serve in 30 minutes. Bottle of chilled dry white wine is great to have at hand…

 

To get  the best results whenever you make this shrimp risotto recipe, you need short grain rice. The best is Arborio.

All you need are some simple ingredients like risotto rice, garlic, fresh parsley leaves, vegetable stock, wine, salt and black pepper, shrimp, and parm cheese to make this creamy dish!

What makes a risotto creamy?

You should not rinse arborio rice (the rice used to cook risotto) before cooking. The starch on the outside of long grain rice causes it to become sticky and gummy when cooked. But for risotto, the starch helps create an extra creamy sauce.

Can you add cream to risotto?

Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn’t hurt, either. Make sure to season the risotto with salt after you’ve added the your cream.

Should risoto have an al dente feel to it or be creamy?

It should be creamy and thick. It’s best al dente, which means it should be fully cooked, yet still retain some firmness when you chew it. After about 8 minutes of cooking the risotto, add and melt 1 teaspoon of butter or heavy cream.

What are some side dishes to serve with risotto?

Scallops are the best. Asparagus, sauteed mushrooms, any greens or carrots are great. For more ideas, go to here .

Why must risotto be stirred with a wooden spoon?

Use a metal spoon and you’ll have the answer immediately. The spoon spends so much time in the pot. Wood doesn’t conduct heat like other materials, so you don’t burn your hand while stirring. Silicon spatulas that will do the same job as a wooden spoon without any of the hassle.

Why do risotto spoons have holes in them?

The Risotto Spoon has a large hole in the middle. This is so that you can stir the rice constantly without breaking as many grains as you might with a solid spoon. This durable and beautifully grained spoon is also useful for removing boiled eggs from water.

 

What is the proper etiquette for eating risotto?

Risotto: Using a fork or a spoon, push the grains of cooked rice out slightly toward the edge of the bowl, eating only from the pulled out ring of rice. Continue spreading from the center and eating around the edges in a circle. This will keep the risotto hot as you enjoy your risotto.

 

What is the difference between pilaf and risotto?

The key difference is that risotto has a creamy consistency while pilaf is relatively dry. This happens because an important part of the preparation of pilaf is to ensure that the rice absorbs all the water during the cooking process. To learn about pilaf in details visit Chefgourmetllc .

 

Arborio rice is short grain, Italian rice is known for its high starch content and is the best rice for risotto. Canaroli and Vialone Nano are great too. Starch released is the key to have thick and creamy risotto.

 

The first photo ( on the top ) is made a day later so risotto is easy to shape. I took it from the fridge and it is much easier to serve it to make my kind of photo session J

Originally, one second  before serving it looks creamy just like in the pan below:

Just before serving, I washed and garnished romaine lettuce with olive oil, aceto balsamico and some salt to have aside.

 

Another great risotto we published is here, waiting for you:

Butternut Squash Gorgonzola Risotto