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Live Cook-Along: Shrimp Risotto

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    Join Culinary Director Grace Parisi for this recording of a live cook along class where she shows you how to cook and prepare spot shrimp risotto. If you'd like to follow along, the recipe is here, and below are a few things to prepare before you hit play.

    Ingredient list

    • 4 cups seafood stock (or 2 bottles clam juice)
    • 1 pound spot shrimp or other large shrimp (31-40), shelled and deveined
    • 1 garlic clove
    • 1 teaspoon smoked or sweet paprika
    • Extra virgin olive oil
    • Salt and freshly ground pepper
    • 1 medium leek
    • 2 tablespoons unsalted butter
    • 1 cup arborio or carnaroli rice
    • ¼ cup dry white wine, plus more for drinking
    • ¼ cup frozen peas, thawed
    • 2 cups baby spinach
    • ¼ cup freshly grated Parmesan, plus more for serving
    • 1 lemon

    Prep list for just before the class

    • Make seafood stock OR combine 2 cups of clam juice with 2 cups of water.
    • Peel and devein the shrimp
    • Grate or mince the garlic
    • Slice the leek (white and pale green parts) into thin rounds and wash well and dry. Reserve 1 cup for the recipe, save the rest for another use.
    • Have all of the ingredients measured and set aside in separate bowls. (mise en place in restaurant lingo)
    • Chill a bottle of whatever you want to drink!