Recipe courtesy of Emeril Lagasse
Print
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
6 cups, 6 appetizer portions
Level:
Intermediate

Ingredients

  • 4 1/2 cups shrimp stock, chicken stock or water
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3/4 cup finely chopped yellow onion
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 1/2 cups Arborio rice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 cup shelled English peas
  • 1 pound ruby red shrimp, shelled and deveined
  • 2 teaspoons lemon zest
  • 1/4 cup heavy cream
  • 3/4 cup grated Pecorino Romano, plus more for garnishing if desired
  • 2 tablespoons chopped basil leaves

Directions

Heat the stock in a 2-quart saucepan over medium heat until it comes to a bare simmer. Set a 3-quart saucepan over medium-high heat and add the olive oil and butter to the pan. Once the butter is melted, add the onions to the pan and cook, stirring often until soft and translucent, 4 to 5 minutes. Add the shallots and garlic to the pan and cook until fragrant, about 1 minute. Add the Arborio rice to the pan and toast, stirring occasionally, until slightly nutty in aroma and lightly caramelized, about 3 minutes. Stir in the salt and pepper. Add the wine to the pan and cook until nearly evaporated, about 30 seconds. Add 1 1/2 cups of the stock as well as the peas, and cook, stirring continuously, until the rice has absorbed the stock. Add another 1 1/2 cups of the stock, still continuing to stir constantly, and cook until the rice has absorbed the liquid, about 8 to 9 minutes. Add the remainder of the stock to the pan and cook, again stirring continuously until the rice has absorbed the liquid, about 8 to 9 minutes longer. During the last 5 minutes of cooking, add the shrimp and lemon zest. Once the risotto is cooked, add the heavy cream, and Pecorino Romano and fold gently to combine. Serve immediately, garnished with basil and more Pecorino Romano, if desired.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Shrimp in Red Eye Gravy

Recipe courtesy of Darin Sehnert

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Red Sauce and Spaghetti

Recipe courtesy of Debi Mazar and Gabriele Corcos

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

Red Lentils (Misr Wat)

Recipe courtesy of Miriam Garron

Risotto Croquettes: Arancini Di Riso

Recipe courtesy of Debi Mazar and Gabriele Corcos

Emeril's Quick Shrimp Stock

Recipe courtesy of Emeril Lagasse

Shrimp Lo Mein

Recipe courtesy of Kelsey Nixon

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here