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Risotto with shrimps in a creamy sauce

Author
Cookinero 8 Mar 2025
6140
Risotto with shrimps in a creamy sauce

Risotto is one of the youngest dishes in Italian cuisine. Reference books say that it was only prepared in the 19th century. The main ingredient is rice. But not all types of rice are suitable for risotto. Only round rice with a lot of starch. The most common and affordable is the Arborio variety.

How to cook Risotto with shrimps in a creamy sauce

Step 1

Risotto with shrimps in a creamy sauce

Prepare the risotto. Pour olive oil into a saucepan. Heat it up. Add chopped onion and cook until translucent over medium heat. Then add rice and fry without adding liquid for 2 minutes, stirring constantly. Pour in white wine and leave the alcohol to evaporate for 3 minutes. Gradually start adding fish broth as the liquid evaporates. Place the shrimp in the saucepan. Simmer the risotto for about 2 minutes, stirring constantly. Add salt, add cream and stir. Leave for 2 minutes. Sprinkle with cheese and stir.

Risotto with shrimps in a creamy sauce - FAQ About Ingredients, Baking Time and Storage

Yes, chicken broth works well as a substitute for fish broth, though it will impart a slightly different flavor to the dish.
You can replace white wine with an equal amount of chicken or vegetable broth mixed with a teaspoon of lemon juice for acidity.
Skip the shrimp and use vegetable broth instead of fish broth. You can add mushrooms or asparagus for a hearty vegetarian alternative.
Freezing isn't recommended as the creamy sauce may separate upon reheating, and the shrimp can become rubbery.
Reheat gently on the stove with a splash of broth or water, stirring frequently to restore the creamy texture.
Yes, just thaw and pat them dry before adding to the risotto to avoid excess moisture.
Replace arborio rice with cauliflower rice, but note the texture and cooking time will vary significantly.
Parmesan or pecorino are classic choices, but any hard, flavorful cheese will complement the dish well.
Store in an airtight container for up to 2 days; the quality declines after that.
A simple green salad or roasted vegetables like asparagus or zucchini complement the richness nicely.

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