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Ingredients

2 pounds large shrimp in their shells 6 cups chicken stock 4 tablespoons olive oil, divided 3 cloves garlic, minced 4 tablespoons butter, divided 2 (12 ounce) packages Arborio rice 2 large shallots, diced ½ cup dry white wine 1 tablespoon chopped fresh rosemary 6 saffron threads, crumbled 2 cups grated Parmesan cheese 1 teaspoon lemon zest 1 teaspoon red pepper flakes

Nutrition Info

494.4 calories carbohydrate: 57.9 g cholesterol: 165 mg fat: 15.8 g fiber: 1 g protein: 26.3 g saturatedFat: 6.8 g servingSize: - sodium: 850 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
Chop shrimp into bite-sized morsels. Toss with olive oil and garlic, cover and refrigerate.
Strain stock and discard shells. Keep warm on low heat.
Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots, cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
Ladle 1/2 cup of warm stock into the rice mixture, stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock, stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock, stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

10 servings

A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.