- Estimated Time To Cook According To Recipe: 45 Minutes
- Actual Cooking Time: 35 Minutes
Note: To cut down on time start cooking risotto first, then start on shrimp
To make excellent risotto, you need time. Technically 45 minutes is about accurate if you take the time to fry the onions, then fry the rice for a few minutes, then add the stock and water, then allow the risotto to sit for a few minutes after it’s done cooking. But if you are pressed for time, you can cut down about 10 minutes buy dumping most your stock in at once, and letting it cook like regular rice while you prep the rest of the ingredients.
No, it’s not the fancy Jamie Oliver way, but yes, it turns out like decent risotto!
The ingredients you need are pretty simple, though your grocery store may or may not have the Arborio or Risotto rice. I had to look in the specialty Italian section. Other types of rice you can use include Carnaroli, Vialone, Nano, and Baldo, but I have a feeling that Arborio is going to be your easiest find regardless.
It’s important to use this kind of rice because the short grain contributes to the creaminess of the dish. You can find the original recipe for this simple shrimp risotto at Epicurious. You can browse other shrimp recipes here on FoodForNet in our shrimp recipes section.
Dice some onions and garlic, then get them frying in a pan with some butter. Once translucent, add your risotto rice, and stir until coated. Add a few cups of broth, plus some white wine and let that start to boil. Technically, the Epicurious recipe asks us to start making the shrimp first, as well as combine the broth and wine in another pan before adding to the rice.
Ain’t got no time fo’ dat.
The risotto will be fine just combining those liquids in the pan and letting it simmer while you prep the shrimp.
You’ll see the rice start to plump up and the liquid get thicker. Add more broth, but don’t overcook it because we’ll add a bit more juice that we collect from the shrimp.
Also, I found this dish to be extremely salty with all the boiled down broth. You may want to use low sodium or no sodium broth, then salt to taste. You can also cut water with your broth to cut down on saltiness.
As the rice cooks, in another pan, start by sautéing some onions, garlic, and peppers.
Add your peeled shrimp and cook until pink on both sides.
Now the yummy part! Add the white wine and this will give the shrimp a delicious flavor. We’re going to save this broth to add to the risotto later.
In addition to adding wine, I also added some broth to the shrimp.
After cooking for a few minutes, I collected the broth in a bowl to add to the finished risotto.
Once this broth was added, we have a much more interesting color from the rice!
The only pain in the butt with cooking this dish is that the rice can take a while to cook. As far as time goes, we’re basically beholdent to the rice. You can save time by precooking the rice obviously, but it’s much better fresh. After the rice is cooked all the way through and your shrimp broth has been added, you should have a thick, creamy rice mixture.
Stir in the shrimp, and top with parsley! My shrimp have shells on it here, but you may prefer to use some without the shells because they’re less messy to eat.