A classic, simple approach to a shrimp risotto brimming with deep shellfish flavor.
. Morsels folded into risotto, like seared fresh mushrooms, provide pops of flavor and texture in the final dish, but the stock is really doing the heavy lifting. For shellfish and seafood-based risottos, making stock from scratch is the way to go.The most important part of making a good shrimp stock is using the right shrimp for the job: head-on shrimp.
and a ladleful of the shrimp stock. Tomato is a choice, not a requirement, for shrimp risotto. You can omit tomato paste in the stock and the passata in the risotto if you prefer an in bianco preparation. I find that the savory, sweet, and acidic notes of tomato pair very well with the deep shellfish aroma in the stock.
Keep adding stock, keep stirring and tossing, and in a little under 15 minutes the rice grains will have swelled, becoming tender around the edges, with a firm raw bite at the center. While I said earlier that I don’t want to argue over the merits of different risotto methods, I think it’s worth noting that in my experience I’ve found that the classic cooking method maintains that textural integrity of the rice much better than no-stir or pressure-cooker risottos.
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