How to Make Shrimp Risotto
Test cook Elle Simone Scott makes Bridget a showstopping Shrimp Risotto.
Get our recipe for Shrimp Risotto:
Buy our winning Dutch oven:
Buy our winning chefs knife:
Buy our winning bench scraper:
Buy our winning spatula:
Buy our winning baking sheet:
Buy our winning tongs:
Browse our latest recipes:
ABOUT US: Located in Bostonโs Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cookโs Illustrated magazine and Cookโs Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Just made this tonight. Works like a dream. A new way to do risotto! Thanks so much!
Cheese with prawns?! Whatโs that mushy mess?! Gadzooks!
Can you add the baking soda to other dishes that you sautรฉ?
For our European friends, 15 Imperial peppercorns = 13.7 metric peppercorns.
YUM!
Looks yummy!! I'd like to make it at home next time and maybe add some sung ghing's wasabi pepper salt!๐
The core of the fennel old is tender. Donโt be afraid to use it.
Any substitute for having to buy shelled shrimp and making shrimp stock? It's a pain to deshell and devain, and shrimp comes prepared without shells/vains. Fish sauce?
Risottare is the technique, if you don't follow the technique you should not call it risotto.
The technique for risotto calls for Tostare, Sfumare, Risottare and Mantecare. Neither was done properly, NEVER COVER IT and let's not forget a very important ingredient that seems to lack in your kitchen: patience.
Only these steps will deliver a final product that deserves to be called Italian Risotto not only in flavor but most important in consistency.
Perhaps you could call it ARROZ ASOPADO CON CAMARONES E HINOJO.
Yummy ๐
I though adding salt draws out moisture?
I made this a few months back and it's amazing!
Thumb down. The best shrimp stock with the most shrimp flavor is with shrimp shells and shrimp heads.
It is sad how Americans don't seem to understand food at all.
Elle is looking FABULOUS!!!
TEACH ME YOUR WAYS
Oh gosh,that looks so rich and creamy…I've got to make this soon !! When Elle added that lemon juice and chives,I knew it was the recipe for me.Thanks for sharing Elle !!
I have only just discovered you! I'll be back!
Elle looks great. It must be hard to loose weight when you work in a professional kitchen.
Why not use a smaller shrimp instead of cutting more expensive shrimp in thirds?
Looks Great ๐คฉ
Land Sea ๐ท ๐ฅ
I enjoy watching these 2 ladies talk and cook together. โบ
Better stock with added shrimp heads.โบ๏ธ๐
Yum! ๐ฏ
Chef Scott! You need to fold your fingers, and knuckle the knife, so you don't nip off fingertips. Looks delish, otherwise
Wow, All the test kitchen women have lost weight!!
What can you substitute for the fennel? I canโt stand the taste of licorice.
No depth. Stock need more time.. more shells. No sear on the shrimp.. They're better cooked separately, then add the pan juices to the risotto.
There's no point in taking the fennel core out… I did this from when I was a kid until a couple of years ago (I'm 52) when Carla Lalli Music mentioned it in one of her videos. It was a habit I picked up from my mother and grandmother, but, really, there's no point to it. Just take an extra slice off the root end (because that's a bit dried out from being in the shop and your fridge) and use all of the bulb.
Looks delicious
Elles my favorite โบ๏ธ
I love everything in this plus it is easy and quick with simple prep for the cook. I will definitely be making it using this recipe.
ATK, HELLO, GEE ELLIE, THAT SHRIMP RESOTO, LOOKS WONDERFUL, think that I would try it,, THANKS, ๐บ๐ธ๐บ๐ธ๐บ๐ธ๐บ๐ธ
ATK, HELLO, GEE ELLIE, THAT SHRIMP RESOTO, LOOKS WONDERFUL, think that I would try it,, THANKS, ๐บ๐ธ๐บ๐ธ๐บ๐ธ๐บ๐ธ
What a wonderful way thank you! Can't wait to make this. I usually do a scallop risotto, but this could be fun.
I used 16 peppercorns and now it's too peppery ๐
Today date;10-30-22 and time;15:59pm๐ณ I love cookinh educational,Amen๐ฅด๐ณ๐คจ๐ค๐๐?!
Just broke an Italian food law. Parm with seafood.
Why did they use 7 cups if water and 4 3/4 cups of stock?
5 minutes of boiling is not enough to reduce the 7 cups of stock to 4 3/4.
Do you have to put cheese in everything!? RUINED.
Now Iโm hungry!
Thank you looks good . worked in sea food for years . yum .
Why did she use the shrimp shears backwards?
What can I substitute the fennel with?
Looks great, however a lot of Italians had a coronary when you added the Parmesan cheese to it. In Italy, they don't use cheese with seafood.
Love the whole team, but Elle is my absolute favorite.
This would be a good recipe if they left the licorice vegetable out and that awful wine. You don't need acidity from wine when you turn around and put lemon juice in it. And she does like most chefs…. she's deviening that shrimp with a giant chef's knife… looks totally ridiculous.
โVacation from the crustacean.โ Very clever! ๐๐๐
๐๐ป๐๐ป๐๐ป