Shrimp Risotto is a luxurious and comforting dish that combines the creamy texture of Arborio rice with the fresh flavors of succulent shrimp, fresh herbs, and a hint of lemon. Perfect for a special occasion or a cozy night in, this dish is sure to impress with its rich taste and elegant presentation. Whether you’re a seasoned chef or a home cook looking to try something new, this recipe is both approachable and rewarding. The key to a perfect risotto lies in the careful cooking process, which allows the rice to release its starches, creating a velvety texture that pairs beautifully with the sweet and briny shrimp. Let’s dive into this recipe for Shrimp Risotto from Louisiana Cookin that’s both creamy and flavorful.

Ingredients:

• 1 pound large shrimp, peeled and deveined (tails left on)
• 4 cups seafood stock, thawed and heated
• 1 cup Arborio rice or another short-grain white rice
• 2 cups sweet onion, finely chopped (about 1 large onion)
• 1 cup freshly grated Parmesan cheese
• ⅓ cup crème fraîche
• 1 cup dry white wine
• 1 teaspoon fresh thyme, minced
• ½ teaspoon lemon zest
• 2 tablespoons unsalted butter
• 1 ⅓ teaspoons Creole seasoning, divided
• 1 teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 tablespoon olive oil
• Lemon slices, for serving
• Garnish: shaved Parmesan cheese, fresh thyme

Directions:

1. Begin by melting the unsalted butter in an enamel-coated cast-iron Dutch oven or a sturdy saucepan over medium heat. Once the butter is melted and bubbling, add the finely chopped sweet onion, kosher salt, and ⅔ teaspoon of the Creole seasoning. Cook the mixture, stirring frequently, until the onions become soft and translucent, which should take about 6 minutes. The salt helps to draw out the moisture from the onions, enhancing their sweetness and flavor.
2. Next, add the Arborio rice to the pot. Stir it occasionally to ensure that the rice grains are evenly coated with the butter and seasoning. Cook the rice until it begins to release a nutty aroma and appears slightly toasted, which usually takes about 3 minutes. This step is crucial as it helps to develop the rich flavor of the risotto.
3. Pour in the dry white wine and stir frequently, allowing the liquid to absorb almost completely. The wine not only adds depth to the flavor but also deglazes the pan, lifting any flavorful bits stuck to the bottom. This step should take around 2 minutes as the alcohol evaporates, leaving behind a delightful complexity.
4. Now, start incorporating the heated seafood stock, one cup at a time. Each addition should be stirred frequently until the liquid is mostly absorbed before adding the next. This gradual process is essential for achieving the creamy texture of risotto. The stock should be kept warm throughout to maintain a consistent cooking temperature. After the final cup of stock is added, continue to stir until about half of the liquid has been absorbed, approximately 5 to 7 minutes.
5. Once the risotto has reached the desired consistency, stir in the freshly grated Parmesan cheese, crème fraîche, minced thyme, lemon zest, and ground black pepper. These ingredients add richness, freshness, and a touch of tanginess to the dish. Stir gently to combine and let the risotto rest while you prepare the shrimp.
6. In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with the remaining teaspoon of Creole seasoning, ensuring they are evenly coated. Add the shrimp to the skillet in a single layer. Cook them for 5 to 7 minutes, turning occasionally, until they turn pink and firm. Be careful not to overcook the shrimp, as they can become tough and rubbery.
7. To serve, spoon the creamy risotto onto plates and top with the cooked shrimp. Garnish with lemon slices, shaved Parmesan cheese, and fresh thyme leaves if desired. The lemon slices add a bright, citrusy note that complements the richness of the dish.

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