:max_bytes(150000):strip_icc()/20211201-risotto-shrimp-vicky-wasik-45-b01ad9630c6b4291901316bee83bf043.jpg)
Risotto ai Gamberi (Shrimp Risotto) Recipe
Ingredients (13)
- 1 pound (455g) medium to large head-on shrimp (see note)
- 1/4 cup (60ml) extra-virgin olive oil, divided
- 1 medium (8-ounce; 225g) yellow onion, half cut into large dice, half finely chopped, divided
- 2 medium garlic cloves, crushed
- 1 tablespoon (15g) tomato paste
- 2 sprigs fresh parsley plus 1 packed cup (15g) leaves and tender stems, finely chopped, divided
- 3/4 cup (180ml) dry white wine, divided
- 7 cups (1.5L) water
- Kosher salt
- 2 cups (400g) short grain risotto rice, such as carnaroli or arborio
- Pinch red pepper flakes (optional)
- 1 cup (240ml) tomato passata
- 1 tablespoon (15ml) fresh lemon juice from 1 lemon, plus lemon wedges for serving
Directions
Learn how to make this recipe at Serious Eats