Almafi Style Lemon Shrimp Risotto Recipe

There’s just something about twirling a creamy, lemony shrimp risotto onto your fork that feels like a mini-vacation to the Amalfi Coast, and trust me, it’s the kind of edible bliss you didn’t know you needed. 🍋🦐✨

I love the way lemon enlivens dishes, and my Amalfi Style Lemon Shrimp Risotto combines it with plump, juicy shrimp and creamy Arborio rice. The tangy brightness from fresh lemon zest and juice, paired with a hint of dry white wine, perfectly complements the depth of savory, Parmesan cheese.

While warm chicken broth infuses the rice with good flavor, a fair amount of good cooking wine has to be poured into the shrimp risotto in order to match the acidity in the lemon juice and keep the shrimp risotto nice and creamy (the rice expands a lot while cooking, so you need more than you think). Despite its flavor (or maybe because of it), this dish is somehow light and satisfying.

Ingredients

• Arborio rice: A short-grain rice high in starch that gives risotto its creamy texture.
• Shrimp: A lean protein source that’s low in calories and high in omega-3 fatty acids.
• Lemon: Provides a bright, tangy flavor and is rich in vitamin C.
• White wine: Adds depth and complexity to the dish with its acidic notes.
• Chicken broth: A flavorful liquid that enhances the rice’s savory taste.
• Parmesan cheese: Offers umami richness and a creamy texture.
• Onion: Adds slight sweetness and depth of flavor to the dish.
• Olive oil: A healthy fat, contributing a fruity and aromatic richness.

Ingredient Quantities

“`html

• 1 cup Arborio rice
• 1 pound large shrimp, peeled and deveined
• 1 lemon, zested and juiced
• 1 cup dry white wine
• 4 cups chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons butter
• Salt, to taste
• Black pepper, to taste
• Fresh basil or parsley, for garnish

“`

How to Make this

1. In a saucepan, simmer the chicken broth over low heat. Keep it warm for later use.

2. In a large skillet, warm the olive oil over medium heat. Toss in the diced onion and sauté it until it’s clear, about 3 to 4 minutes. Add the minced garlic and continue cooking for another minute.

3. Incorporate the Arborio rice into the pan, ensuring it is thoroughly mixed with the oil, onion, and garlic. Let it mingle over medium heat for a couple of minutes, until it looks slightly translucent around the edges.

4. Add the white wine and cook, stirring, until the wine is completely absorbed by the rice.

5. Start incorporating the heated chicken broth, one ladleful at a time, into the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Maintain this process until the rice has reached the state of creaminess and tenderness known to risotto, 18-20 minutes.

6. At the same time, in another frying pan, melt 1 tablespoon of butter over medium heat. Toss in the shrimp and sauté them until they are no longer their raw color. Cook for 3-4 minutes; you want them turned pink and somewhat firm and springy (but not overcooked and rubbery). Using tongs, transfer the shrimp to a plate and set them aside.

7. After you have cooked the risotto to your liking, take it from the heat, and mix in the rest of the butter; the grated Parmesan; the lemon juice; and the lemon zest.

8. Carefully incorporate the cooked shrimp, making sure they are evenly dispersed in the shrimp risotto.

9. Add salt and black pepper to taste when you season the risotto.

10. Serve risotto hot, and if you like, garnish it with fresh herbs for a pop of color and added freshness. Besides, the shrimp certainly don’t need any further embellishment. So, enjoy your Amalfi-style lemon shrimp risotto!

Hot Risotto Lemon Shrimp Risotto

Equipment Needed

1. Saucepan
2. Large skillet
3. Frying pan
4. Ladle
5. Wooden spoon or spatula
6. Tongs
7. Plate (for setting aside shrimp)
8. Measuring cups
9. Measuring spoons
10. Zester or microplane (for lemon zest)
11. Juice press or reamer (for lemon juice)
12. Knife (for chopping onion and mincing garlic)
13. Cutting board

FAQ

• Q: Can I use a different type of rice?A: Arborio rice is perfect for risotto as it is so high in starch that it practically screams, “I’m the component of risotto that gives the dish its creamy texture!” You might be able to find some other short-grain rice with similar qualities, like Carnaroli or Vialone Nano, but if you substitute one of those for Arborio, you may as well say that risotto is the dish formerly known as “the creamy texture of risotto.”
• Q: What if I don’t have chicken broth?A: You can swap out broth types for more fun flavors. Vegetable broth adds a lovely base note (make sure it’s warm), but you could also use a very light fish or seafood broth—one you’d be happy to drink on its own. That would add another layer of flavor to the dish.
• Q: Can I make this dish without wine?A: Yes, the equal amount of chicken broth or water can take the place of the white wine. The flavor will lose some depth, but it will still be delicious.
• Q: How do I prevent the risotto from getting mushy?A: Stir gently and add broth gradually, allowing the rice to absorb the liquid slowly. Avoid overcooking, and serve the risotto slightly al dente for the best texture.
• Q: What other seafood can I use instead of shrimp?A: You can substitute shrimp for other seafood, including scallops, mussels, or even small pieces of fish like cod or haddock, and you can adjust cooking times as needed to avoid overcooking.
• Q: How can I make the risotto extra creamy?A: Right at the finish of cooking, stir in more butter, more Parmesan, and you can add some heavy cream, too, if you want extra richness.

Almafi Style Lemon Shrimp Risotto Recipe Substitutions and Variations

You may utilize Carnaroli rice for a range of creamier results in textures, not to mention in taste! What about using it in one specific dish? How would that work? Indeed, it would work quite well, I would say!
For a more budget-friendly option, swap the shrimp for cooked chicken breast, diced.
Replace chicken broth with vegetable broth to make the dish suitable for pescatarians.
In case you don’t have Parmesan cheese, you can substitute Pecorino Romano for an even sharper flavor.
Instead of onions, shallots can be used when a milder, sweeter taste is desired.

Pro Tips

1. Use Warm Broth Always keep your chicken broth warm when adding it to the risotto. This helps the rice cook evenly and prevents the temperature from dropping, which can affect the creaminess.

2. Stir Constantly Stir the risotto continuously to release the starches from the Arborio rice. This is key to achieving the creamy texture that defines a good risotto.

3. Cook Shrimp Separately To ensure the shrimp is perfectly cooked, sauté it separately and only mix it in with the risotto at the end. Overcooking can make shrimp rubbery, so keep an eye on them.

4. Balance Lemon Flavors When adding lemon juice and zest, start with a little and adjust to your preference. You want the lemon to enhance the dish without overpowering the other flavors.

5. Quality Parmesan Use freshly grated Parmesan rather than pre-grated for the best flavor and texture. It melts more smoothly into the risotto, enhancing the creamy consistency.