Ingredients:
- 1 lb shrimp shells and heads
- 6 cups water
- 1 small onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 tsp black peppercorns
- 1 lb large shrimp, peeled and deveined
- 2 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 medium shallot, finely minced
- 3 cloves garlic, minced
- 1½ cups Arborio rice
- ¼ cup lemon juice mixed with extra seafood stock
- 6 cups warm seafood stock
- ½ cup freshly grated Parmesan cheese
- 2 tbsp cold unsalted butter
- 1 tbsp fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt to taste
- White pepper to taste
Instructions:
- In a saucepan, combine shrimp shells, chopped onion, carrot, celery, and black peppercorns with 6 cups of water; simmer for 30 minutes to extract flavor, then strain and keep the liquid on a low simmer.
- Heat 1 tbsp butter and 2 tbsp olive oil in a heavy-bottomed pot over medium heat; add the minced shallots and cook for 3-5 minutes until translucent, then stir in the minced garlic for 60 seconds until fragrant.
- Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains are translucent and they smell slightly nutty.
- Pour in the lemon juice and seafood stock mixture, stirring constantly until the liquid is fully absorbed by the rice.
- Add the warm seafood stock one ladle at a time, stirring frequently and waiting until the liquid is almost completely absorbed before adding the next ladle; repeat for 18-22 minutes until the rice is tender but retains a slight resistance in the center (al dente).
- While the rice is finishing, sear the peeled and deveined shrimp in a separate pan with the remaining 1 tbsp butter for 2-3 minutes until pink and opaque with an internal temperature of 145°F (63°C).
- Remove the risotto pot from heat; vigorously stir in the 2 tbsp cold butter, Parmesan cheese, and 1 tbsp fresh lemon juice to create a creamy emulsion.
- Fold in the cooked shrimp and chopped fresh parsley, then season with salt and white pepper to taste.