Shrimp Risotto (Risotto ai Gamberi)

A luxurious risotto where sweet shrimp are cooked twice — once in their own shells to build a golden fumetto, once in the pan — so every grain of rice tastes intensely of the sea.

Amount	Ingredient
11 oz (320 g)	Carnaroli rice
20	Argentine shrimp (or large shrimp)
¼ cup (50 g)	dry white wine
½ cup (110 g)	butter
1 cup (100 g)	Parmigiano Reggiano, grated
½	onion, finely chopped
1	onion, quartered (for the fumetto)
3	carrots
2 stalks	celery
1 clove	garlic
¼ cup (50 g)	brandy
2 qt (2 l)	cold water
3 tbsp (30 g)	extra-virgin olive oil
3½ tbsp (35 g)	tomato concentrate
1 sprig	parsley

This is risotto at its most theatrical: the shells, heads, and legs of the shrimp are slowly simmered into a fumetto, a concentrated shellfish stock that becomes the soul of the dish. The rice is toasted, deglazed with white wine, and coaxed to creaminess with that golden liquid, while the shrimp themselves are sautéed separately in butter until pink and sweet. Whole shrimp crown each bowl — a restaurant touch that makes it special enough for company, yet simple enough for a Friday night.

Ingredient notes: Argentine red shrimp are large, sweet, and ideal here, but any good raw shrimp works. The "fumetto" — a shellfish stock made from the shells — is what separates this risotto from a good one. Keep 4 whole shrimp for the garnish; cut the rest into ½-inch pieces.

• Large, heavy-bottomed saucepan (for the fumetto)
• Second pan or large skillet (for the risotto)
• Fine-mesh strainer or colander
• Wooden spoon
• Chef's knife and cutting board

1. Clean the shrimp (15 min). Remove the heads, peel the shells, and devein. Reserve the heads and shells for the fumetto. Keep 4 whole shrimp aside; cut the rest into ½-inch pieces. Refrigerate until needed.
2. Build the fumetto (60 min). Slice the carrots, quarter the onion, and cut the celery into 1-inch pieces. Heat the olive oil in the saucepan, add the vegetables and garlic, and sauté a few minutes. Stir in the tomato concentrate and cook 4-5 minutes. Add the shrimp shells and heads and cook 5 minutes more. Deglaze with the brandy, then cover with very cold water. Lower the heat and simmer gently for about 60 minutes. Strain through a fine-mesh strainer; keep the fumetto hot.
3. Toast the rice (3 min). In the risotto pan, toast the rice with a pinch of salt for a few minutes. Add the finely chopped half-onion, wait a minute, then deglaze with the white wine and let it evaporate.
4. Cook the risotto (15 min). Cook the rice, adding the hot fumetto one ladle at a time, waiting for absorption between additions.
5. Sauté the shrimp (5 min). Meanwhile, melt some butter in a skillet, add the chopped shrimp, season, and sauté about 3 minutes until pink. Sauté the whole shrimp the same way.
6. Mantecatura (2 min). Off the heat, fold the chopped shrimp, butter, and Parmigiano into the risotto and manteca until glossy. Plate, crown each bowl with a whole shrimp, and finish with fresh parsley.

• Build the fumetto fully. Sixty minutes of gentle simmering extracts every drop of flavor from the shells. Don't rush it.
• Cold water in the fumetto. Adding cold water to the hot pan locks in the flavor; hot water extracts less.
• Sauté shrimp separately. Cooking the shrimp in the risotto overcooks them. Sautéed briefly, they stay plump and sweet.
• Keep the fumetto hot. Cold stock interrupts the cooking and makes the rice sticky.
• Reserve the whole shrimp. The garnish makes it look like a restaurant dish — and they stay perfect when added at the end.
• Manteca off the heat. Butter and cheese emulsify into silk only off the flame.

Mistake	Why It Hurts	The Fix
Skipping the fumetto	Flat, one-dimensional flavor	Simmer the shells — it's the heart of the dish
Overcooking the shrimp	Tough, rubbery pieces	Sauté just 3 minutes until pink; no more
Rushing the stock	Pale, weak fumetto	Give it a full hour over gentle heat
Adding hot water to the pan	Cloudy, bitter stock	Use very cold water
Boiling the rice hard	Broken grains, gluey texture	Gentle simmer, ladle by ladle
Salting the risotto early	Over-salted by the end	The fumetto is already seasoned; taste before adding salt

• Scampi Risotto: Use langoustines (scampi) instead of shrimp for an even sweeter, more delicate result.
• Champagne Version: Replace the white wine with Champagne or Franciacorta for extra elegance.
• Spicy Shrimp: Add red pepper flakes with the onion.
• Saffron Shrimp: Steep a pinch of saffron in the first ladle of fumetto for golden color and honeyed depth.
• Citrus Finish: Finish with lemon zest and a squeeze of juice for brightness.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — shrimp texture and the creamy emulsion suffer.
Reheating	Warm gently in a skillet with a splash of fumetto or broth, stirring until creamy.

This rich, elegant risotto calls for refined whites and sparkling wines:

• Franciacorta Brut — The recipe itself uses it; its bubbles cut the creaminess.
• Gavi di Gavi — Crisp and mineral, a classic seafood pairing.
• Lugana — Soft, nutty, and generous with the buttery rice.
• Vermentino — Saline freshness that echoes the shrimp.

Per Serving (about 1¼ cups)
Calories	610
Protein	28 g
Fat	24 g
Carbohydrates	66 g
Fiber	2 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Can I use peeled shrimp to save time?

Yes — but you lose the fumetto. Ask your fishmonger for shells, or use a good store-bought shellfish stock.

What is a fumetto?

An Italian shellfish stock made by simmering shrimp shells, aromatics, and brandy in water. It's the flavor foundation of this dish.

Can I make the fumetto ahead?

Absolutely — it freezes beautifully for up to 3 months. Make a double batch.

Why are my shrimp rubbery?

Overcooking. Shrimp need only 2-3 minutes in the pan until they turn pink and curl slightly.

Can I use frozen shrimp?

Yes — thaw in the refrigerator overnight and pat dry before cooking.

• Risotto ai Calamari (Volume 3)
• Risotto della Regina (Volume 3)
• Risotto al Nero di Seppia (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.