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bowl of shrimp risotto, lemon wedges, a bottle of Pinot Grigio, and a fork resting on a linen napkin.

Shrimp Risotto Italian Style (Risotto ai Gamberi)

A creamy, comforting shrimp risotto made Italian-style with a quick homemade shrimp stock, olive oil, white wine, and lemon. Each spoonful brings buttery richness, tender shrimp, and the perfect all’onda wave texture that tastes like Sunday in Italy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Shrimp Stock (10-minute quick stock)
  • Shells and heads from 1 lb 450g head-on shrimp
  • 1 small onion roughly chopped
  • 1 garlic clove crushed
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 4 cups 1 liter water
  • Pinch of salt
For the Risotto
  • 1 ½ cups 300g Carnaroli or Arborio rice
  • 2 tbsp extra-virgin olive oil
  • ½ small onion finely chopped
  • ½ cup 120ml dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 4 cups 1 liter hot shrimp stock (or chicken stock)
  • 1 lb 450g raw shrimp, peeled and deveined (reserve shells for stock)
  • 1 garlic clove minced (optional, added at end)
  • 1 tbsp unsalted butter optional, for finishing
  • 2 tbsp grated Parmesan cheese optional, for finishing
  • 2 tbsp chopped fresh parsley
  • Juice of ½ lemon
  • Salt and freshly ground black pepper to taste

Method
 

Make the quick shrimp stock (10 minutes)
  1. Heat olive oil in a wide pan.
  2. Add shrimp shells and heads. Toast until bright orange and fragrant.
  3. Add onion, garlic, and tomato paste. Stir for a minute.
  4. Pour in water, bring to a gentle simmer, and cook for 10 minutes.
  5. Strain through a fine-mesh sieve, pressing the solids to extract flavor.
  6. Keep the stock hot on low heat.
Start the risotto base
  1. In a large saucier or deep skillet, warm 2 tbsp olive oil over medium heat.
  2. Add chopped onion and cook gently until translucent — don’t brown.
  3. Add the rice and toast for 2–3 minutes until it smells nutty and turns slightly translucent around the edges.
Deglaze and build flavor
  1. Pour in white wine. Stir until it’s mostly absorbed.
  2. Begin adding the hot stock, one ladle at a time, stirring gently and constantly.
  3. Wait until each ladle is absorbed before adding the next. Maintain a gentle simmer.
Add shrimp and finish
  1. After about 16–18 minutes, taste the rice — it should be al dente with a creamy sauce.
  2. Add the shrimp and a small splash of stock. Stir gently for 2–3 minutes, just until the shrimp turn pink and tender.
  3. Turn off the heat. Add butter, Parmesan (if using), minced garlic (optional), and chopped parsley.
  4. Season lightly with salt and pepper. Add lemon juice to brighten the flavor.
Serve immediately
  1. Keep the risotto slightly loose (“all’onda” texture — it should ripple like a wave when stirred).
  2. Plate on warm dishes to maintain the silkiness.
  3. Garnish with extra parsley, a drizzle of olive oil, and lemon wedges if desired.

Notes

  • Use Carnaroli rice for the creamiest, most forgiving texture.
  • Keep the stock hot while cooking — cold stock slows absorption and breaks the emulsion.
  • Always finish the risotto a little looser than you think; it thickens as it rests.
  • Don’t overcook shrimp — add them at the end for 2–3 minutes only.
  • For extra richness, stir in a knob of butter off the heat before serving.
  • Pair with a crisp white wine like Pinot Grigio or Vinho Verde.