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Shrimp Risotto with Tomatoes and Basil

Shrimp Risotto with Tomatoes and Basil

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

This risotto is loosely based a recipe from “Fish Without a Doubt” by Rick Moonen and Roy Finamore. The starchy, creamy consistency of carnaroli (or Arborio) rice is a perfect backdrop for the briny-sweet flavor of plump, perfectly cooked shrimp; juicy tomatoes; and fresh, fragrant basil. Classic risotto-cooking technique calls for adding hot broth in several additions to the rice as it cooks, as well as for constant stirring. Our simplified method adds the liquid in just two batches, and frequently but vigorous stirring coaxes the starch from the grains, yielding a rich, velvety risotto with minimal effort.

Tip

Don't forget to cover the pot after adding the shrimp; this traps heat in the pot so that the shrimp gently cook through.

Ingredients
  • 2

    8-ounce bottles clam juice

  • 12

    ounces extra-large (21/25 per pound) shrimp, peeled, deveined and patted dry

  • Kosher salt and ground black pepper

  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 2

    medium shallots, halved and sliced

  • 1

    cup carnaroli or Arborio rice

  • 1

    pint grape tomatoes

  • 2

    medium garlic cloves, thinly sliced

  • ¾

    cup dry white wine

  • 1½

    cups lightly packed fresh basil, finely chopped

  • 1

    teaspoon grated lemon zest, plus 1 tablespoon lemon juice

Step 1

In a 1-quart liquid measuring cup or medium microwave-safe bowl, combine the clam juice and 2 cups water. Cover and microwave on high until hot, about 4 minutes; set aside, covered. Season the shrimp with salt and pepper; set aside.

Step 2

In a large Dutch oven over medium-high, heat 2 tablespoons oil until shimmering. Add the shallots and ½ teaspoon salt. Cook, stirring often, until softened, about 2 minutes. Add the rice, tomatoes and garlic, then cook, stirring, until the grains are translucent at the edges, 1 to 2 minutes.

Add the wine and cook, stirring, until almost dry, about 4 minutes. Add 3 cups of the hot liquid and cook, stirring often and briskly, until a spoon drawn through the mixture leaves a trail, 10 to 12 minutes.

Step 3

Add the remaining hot liquid and cook, stirring, until the rice is al dente, 6 to 8 minutes. Remove from the heat and stir in the shrimp. Cover and let stand until the shrimp are opaque throughout, 5 to 7 minutes.

The risotto should be loose but not soupy; if needed, stir in water 1 tablespoon at a time to achieve the proper consistency.

Step 4

Stir in the remaining 2 tablespoons oil, the lemon zest and juice and all but 2 tablespoons of the basil. Taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with the remaining basil.