Shrimp Risotto

1. Cook Shrimp

Place the shrimp on a plate, lightly pat them dry with a paper towel, and season with salt. In a saucepan, heat the olive oil over medium heat. Cook the shrimp until they are about 80% done. Remove them from the pan and set aside on a plate until you're ready to finish the dish.

2. Sweat Aromatics

Add the onion and garlic with a pinch of salt, cooking until they become translucent, stirring occasionally for 4-5 minutes.

3. Toast the Rice

Stir in the Arborio rice, cooking until each grain is slightly translucent and coated in the fat, about 2 minutes. Toasting the rice develops its nutty flavor and is a crucial step in creating a shell around the rice that ensures a creamy risotto with an al dente center.

4. Caramelize Tomato Paste

Add the tomato paste to the pan and cook for 3-4 minutes or until lightly caramelized and fragrant.

5. Deglaze Pan

Pour in the dry white wine, stirring until the liquid has reduced by about 90%. Deglazing with wine adds acidity and complexity, elevating the overall flavor profile. Be sure to scrape up any caramelized bits from the bottom of the pan

6. Cook the Rice

Add about two thirds of the fish stock to the rice, bring it to a simmer and allow it to reduce most of the way. Make sure to stir it occasionally to prevent it from sticking to the bottom of the pot. Once the first addition of liquid is mostly gone, add the remaining amount of stock in portions while stirring constantly, waiting for each addition to mostly reduce before adding the next ladle. This step will help you get the creamy consistency of a delicious risotto. Continue to add the stock in portions, until the rice is just cooked while still being toothsome and the consistency is creamy.

7. Finishing Flavors

Once the rice is cooked, add the shrimp back in to reheat. Turn off the heat, stir in the freshly grated Parmesan cheese, parsley, lemon zest, and the butter. Mix well to create a creamy texture. Season to taste with salt and lemon juice and give it a final stir. The risotto should have a loose, creamy consistency. Serve immediately.