This Gordon Ramsay Shrimp Risotto Recipe is a creamy and comforting recipe, which is made with Arborio rice and tender shrimp. It’s a restaurant-quality dish, ready in about 35 minutes.
Jump to RecipeGordon Ramsay Shrimp Risotto Recipe Ingredients
- 1.2 liters chicken broth
- 30g unsalted butter or olive oil
- 40g finely chopped shallots
- 2 tsp minced garlic
- 200g Arborio rice
- Kosher salt, to taste
- 120ml dry white wine
- 450g large raw shrimp, peeled & deveined
- 100g finely grated Parmesan cheese (save a little for topping)
- Black pepper, to taste
- Chopped parsley or chives, for garnish
How To Make Gordon Ramsay Shrimp Risotto
- Warm the broth: Pour the chicken broth into a separate pot and keep it at a warm simmer over low heat.
- Sauté the aromatics: In a wide, flat-bottomed pan, melt the butter or heat the oil over medium heat. Add the shallots and cook for 4 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
- Toast the rice: Stir in the Arborio rice and toast for 2–3 minutes, stirring, until the edges of the grains become translucent.
- Deglaze and cook: Pour in the white wine and stir until it has been completely absorbed. Begin adding the warm broth, one ladleful (about ½ cup) at a time. Stir constantly and wait for each addition to be absorbed before adding the next. Continue this process for 25–35 minutes.
- Cook the shrimp: While the risotto simmers, pat the shrimp completely dry. Cook them in a separate hot, oiled pan for about 2 minutes per side until pink and caramelized.
- Finish and rest: Once the rice is tender with a slight bite, turn off the heat. Stir in the Parmesan cheese. Let the risotto rest for 5 minutes to become extra creamy.
- Serve: Top the risotto with the cooked shrimp, a sprinkle of extra cheese, and fresh herbs. Serve immediately.
Recipe Tips
- How do I get the creamiest risotto? The two most important rules are to use warm stock and to add it slowly. Keeping your stock at a simmer in a separate pot is key. Adding the stock one ladle at a time allows the rice to absorb it gradually, releasing its starches to create that signature creamy texture.
- How do I get a perfect sear on my shrimp? Pat the shrimp completely dry with paper towels before seasoning them. Wet shrimp will steam in the pan instead of searing, and you won’t get that delicious caramelized crust.
- Why is it important to let the risotto rest? This is a crucial final step. Letting the risotto sit off the heat for five minutes allows the starches to settle and the sauce to thicken, resulting in a perfectly creamy, not watery, consistency.
- Why use a wide, flat-bottomed pan? A wide pan provides more surface area for the rice. This helps the rice cook evenly and allows the liquid to absorb more efficiently, giving you better control over the final texture.
What To Serve With Shrimp Risotto
This is a beautiful and complete main course. It pairs wonderfully with:
- A simple arugula salad with a lemon vinaigrette
- Steamed or roasted asparagus
- A slice of crusty bread for soaking up any leftover sauce
- A glass of the same dry white wine used in the recipe
How To Store Shrimp Risotto
Refrigerate: Risotto is famously best when eaten immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The texture will change and become much firmer. Reheat: Reheat gently in a saucepan over low heat, adding a generous splash of broth or water and stirring until it becomes creamy again.
Shrimp Risotto Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 35g
- Protein: 20g
- Fat: 5g
- Saturated Fat: 2g
- Sodium: 800mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
What kind of rice is best for risotto?
Arborio rice is the classic and most widely available choice. Its high starch content is what creates the creamy texture. Carnaroli is another excellent option. Do not use standard long-grain white rice.
Can I make risotto without wine?
Yes. The wine adds a layer of acidity and depth, but you can omit it if you prefer. Simply deglaze the pan with an extra ladle of your warm chicken broth instead.
My risotto is still crunchy. What did I do wrong?
If the rice is still crunchy in the center, it simply needs more time and more liquid. Continue adding warm broth, one ladle at a time, and stirring until the rice is tender with just a slight u0022al denteu0022 bite.
Try More Recipes:
- Gordon Ramsay’s Mushroom Risotto Recipe
- Gordon Ramsay Beetroot Risotto Recipe
- Gordon Ramsay Parmesan Risotto Recipe
Gordon Ramsay Shrimp Risotto Recipe
Course: DinnerCuisine: Northern ItalianDifficulty: Easy4
servings10
minutes35
minutes250
kcalA classic, creamy, and comforting shrimp risotto with tender Arborio rice and perfectly seared shrimp.
Ingredients
1.2 liters chicken broth
30g unsalted butter or olive oil
40g shallots, finely chopped
2 tsp minced garlic
200g Arborio rice
120ml dry white wine
450g large raw shrimp, peeled & deveined
100g grated Parmesan cheese
Salt and pepper to taste
Parsley or chives for garnish
Directions
- Keep the chicken broth at a warm simmer in a separate pot.
- In a wide pan, cook shallots in butter until soft, then add garlic.
- Stir in the rice and toast for 2-3 minutes. Deglaze the pan with white wine.
- Add the warm broth ½ cup at a time, stirring until each addition is absorbed before adding the next. Continue for 25-35 minutes until the rice is creamy and al dente.
- While the risotto cooks, sear the seasoned shrimp in a separate hot pan for 2 minutes per side.
- Stir the Parmesan cheese into the finished risotto and let it rest off the heat for 5 minutes.
- Serve the risotto topped with the seared shrimp and fresh herbs.
Notes
- Using warm broth and adding it slowly is the key to a creamy risotto.
- Pat the shrimp completely dry before cooking to ensure a good sear.
- Resting the risotto for 5 minutes before serving is a crucial step for the perfect texture.
- A wide, flat-bottomed pan helps the rice cook evenly.
