Chef Chuck's Shrimp Risotto

Risotto ai Gamberi
A premium risotto so creamy and smooth, flavored with the sea and the earth. The succulent shrimp were cooked perfectly, nestled in the arborio rice along with our sweet garden pea's.
The homemade shrimp stock gave this rice dish a special deep rich flavor.

Shrimp Risotto
1 pound medium shrimp
1 cup arborio rice
2 tablespoons olive oil
1/2 onion, chopped
4 cups shrimp stock or vegetable stock
1/2 cup garden fresh pea's
1 tablespoon butter
1 tablespoon fresh parsley, chopped
salt and pepper

Shrimp Stock
1 tablespoon olive oil
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1/2 onion, chopped
2 garlic cloves, chopped
1 tablespoon tomato paste
2 bay leaves
salt and pepper
5 cups water
shells from shrimp

Shrimp Stock
Peel and clean shrimp, cover and keep in refrigerator, reserve all shells. In a medium pot heat olive oil add celery, carrots and onions and saute for 3 minutes. Add garlic, tomato paste, salt and pepper and bay leaves stir well. Pour in 5 cups water and the shrimp shells cover and simmer for 45 minutes. Strain into a bowl, discard all shells and vegetables.

In a large frying pan heat olive oil and saute onions for a few minutes. Add rice and lightly brown for a minute or so. Slowly add a ladle or two of the broth, stir and simmer. As broth is absorbed, add another ladle, till all broth is used. This will take about 25 minutes. Last ladle of broth add shrimp and pea's, cover and cook for 5 minutes. Stir in butter and parsley, serve immediately.


  1. Looks delicious-- no surprise there! Thanks for sharing :]

  2. Hi Miri, I would hope, you will try one day!
    Thank you:)

  3. Oh yes please, I'll have 2 servings. I'm greedy I know but your risotto looks heavenly :)

  4. Hello Spice Foodie,
    That will be no problem, just send me your address... :))
    Thank you!

  5. Hello Chef Chuck. Thank you for finding me on my blog and bringing me to yours. I love your recipes and YUMMY this is a favorite...risotto con gamberetti...just like we make it here in Venice!

  6. Ciao, Italy to Los Angeles and Back,
    I am pleased to hear we enjoy the same foods, from our fruitful enriched lands...!
    Grazie :)

  7. This is a great recipe, Chuck..One of my favorites!!

  8. Hi Cristina, That makes both of us!!
    Thank you ;)

  9. I say, yes please, too! And nothing better than with your own stock. Bravo!

  10. Hi caslba, Yes in deed! There is no comparison then the good earth around you!
    Thank you :)