Ingredients:

  • 1 lb large shrimp, raw, peel-on, deveined
  • 5 cups low-sodium seafood stock
  • 1 sprig fresh thyme
  • 1 piece lemon peel
  • 1.5 cups Arborio rice
  • 2 tbsp extra virgin olive oil
  • 2 small shallots, finely minced
  • 3 cloves garlic, grated
  • 0.5 cup dry white wine
  • 1 cup frozen sweet peas
  • 3 tbsp unsalted butter, cold and cubed
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp lemon juice
  • 0.5 tsp lemon zest
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Peel the shrimp and reserve the shells. Sauté the shells in a saucepan with a drizzle of oil over medium heat for 2 minutes until toasted and fragrant.
  2. Add the 5 cups of seafood stock, thyme, and lemon peel to the shells. Simmer for 10 minutes, then strain and keep the liquid warm on low heat.
  3. In a wide skillet, heat 2 tablespoons of olive oil. Sauté the minced shallots and grated garlic until soft and translucent, about 3 minutes.
  4. Add the Arborio rice to the skillet and toast (tostatura) for 2 minutes, stirring constantly until the edges are translucent.
  5. Deglaze the pan with the dry white wine, stirring until the liquid has completely evaporated.
  6. Add the warm stock one ladle at a time, stirring frequently. Wait for the rice to absorb most of the liquid before adding the next ladle. Continue for 18-20 minutes.
  7. When the rice is nearly tender, stir in the frozen peas and the peeled shrimp. Cook for 2-3 minutes until the shrimp are pink and opaque.
  8. Remove from heat. Perform the 'Mantecatura' by stirring in the cold cubed butter, Parmesan cheese, lemon juice, zest, and parsley. Season with salt and pepper and serve immediately.