Risotto with Shrimp
1 lb. Raw (in-shell) Shrimp (sized around 30 to the lb.)
3 cups Clam Juice
4 tbsp. Olive Oil, divided
1 cup Dry White Wine, divided
1 Medium Yellow Onion, fine dice
2 tsp. Kosher Salt
1 ½ cups Arborio Rice
4 tbsp. Fresh Lemon Juice, divided
1 Lemon, zested
½ cup Parmesan Cheese, grated (Parmigiano-Reggiano would be best)
2 tbsp. Unsalted Butter
as needed Fresh Parsley, chopped
Peel shrimp and retain shells. Also, devein shrimp as needed. Bring the clam juice to a boil and add the shrimp shells. Reduce heat to a simmer and continue for 10 minutes. Keep mixture warm until needed. In a large saute pan over medium heat warm 2 tbsp. of oil and shrimp. Saute for 2-3 minutes or until almost done. Add ½ cup of wine and reduce by half (1-2 minutes) before transferring to a bowl including all juice and hold until needed. Add remaining 2 tbsp. of oil to pan, heat and then add salt and onion to pan. Saute 5-7 minutes or until onion is translucent. Now add the rice and saute until opaque (2-3 minutes). Lower heat to medium-low, then add the remaining ½ cup of wine and 2 tbsp. of lemon juice stirring all the time. Strain the clam juice and start adding 1 ladle at a time. Continue stirring until liquid of ladle is absorbed before adding the next ladle. Do this until 1 ladle remains of clam juice. Before adding the last ladle, add the shrimp with it's juices, the cheese, lemon zest, remaining lemon juice and the butter. Add the last of clam juice and stir to mix well. Cover pan with a lid, turn off the heat and leave for 5 minutes. Transfer to a serving dish and garnish with the parsley.
Note: If you don't want to go through the extra work of the clam juice and shrimp shells, you can just use 3 cups of warmed water. It won't give you the enhanced flavor but will still taste very good.
Note: There are many other ingredients that you can add to risotto instead of shrimp. Mushrooms, asparagus and spring vegetables are some of the most popular. Use your imagination and create your own favorite.
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