Spot shrimp add delicate sweetness to this luscious risotto. Cooking the rice in seafood stock infuses the dish with flavor. Make the stock yourself – just click the link in the ingredient list – or substitute it with 2 cups each bottled clam juice and water.
4 cups seafood stock (or 2 cups bottled clam juice plus 2 cups water), plus water if needed
1 pound spot shrimp, shelled (and deveined if desired) Available in Our Premium Subscription Box
1 garlic clove, grated
1 teaspoon smoked or sweet paprika
3 tablespoons extra virgin olive oil, divided
Salt and freshly ground pepper
1 cup thinly sliced leek, white and pale green parts, washed well
2 tablespoons unsalted butter, divided
1 cup arborio or carnaroli rice
¼ cup dry white wine
¼ cup frozen peas, thawed
2 cups baby spinach
¼ cup freshly grated Parmesan, plus more for serving
1 tablespoon freshly squeezed lemon juice
Prep the Stock and Shrimp
In a medium saucepan, heat the seafood stock over medium heat until simmering. Cover and keep warm over low heat. In a medium bowl, combine the shrimp, garlic, paprika, 2 tablespoons of the oil, and a pinch of salt and pepper. Set aside.
Make the Risotto
In a 10-inch skillet or wide saucepan, melt 1 tablespoon of the butter with the remaining 1 tablespoon oil over medium heat. Add the leek and cook, stirring occasionally, until softened but not browned, about 3 minutes. Add the rice and cook, stirring, until the grains are translucent around the edges, about 3 minutes.
Add the wine to the rice mixture and cook, stirring until evaporated. Add 1 cup of the warm stock and ¼ teaspoon salt. Cook, stirring constantly, until nearly absorbed. Continue adding the stock ½ cup at a time and stirring frequently until the stock is nearly absorbed between additions. The risotto is done when the rice is tender and creamy but still has a bit of a bite, 20 to 25 minutes. If the rice is still crunchy, add up to ½ cup hot water a few tablespoons at a time. Stir in the peas and spinach, then fold in the Parmesan and remaining 1 tablespoon butter.
Cook the Shrimp
Heat a medium skillet over medium-high heat until hot. Scrape the shrimp and any marinade in the bowl into the skillet and cook, stirring, until the shrimp are pink and curled, about 2 minutes. Add the lemon juice and 1 tablespoon water and swirl the pan to combine.
Finish and Serve
Divide the risotto between 4 bowls and top with the shrimp, dividing them evenly and spooning the pan juices over the top. Serve right away with more Parmesan.
Pair it Up
Match the simple elegance of this classic risotto with any sparkling white or rosé. No need to spend big bucks — there are many options under $20.
Spice it Up
Garnish with a dollop of Calabrian chile paste for warmth and spice.
Change it Up
Make arancini by forming leftover risotto into golf ball–size balls, filling each with chopped cooked shrimp and a small cube of mozzarella or fontina cheese. Roll in breadcrumbs and deep fry until golden.