Spicy Shrimp Risotto

spicy risotto recipe

Serves  4 8


1⁄4 cup extra-virgin olive oil

Shells and heads from shrimp

2 large shallots, chopped

4 cloves garlic, chopped

1 or 2 habanero chiles, chopped

3⁄4 cup tomato paste

2 cups drained canned plum tomatoes, preferably San Marzano, chopped

4 cups dry red wine

Pinch of sugar

A few bay leaves

1⁄2 cup unsalted butter, at room temperature

1 yellow onion, minced

2 red bell peppers, seeded and minced

3 cloves garlic, minced

Grated zest of 1 orange

1 cup drained canned plum tomatoes, preferably San Marzano, chopped

1 batch cooked Risotto

4 or 5 Ruby Red shrimp (from the Gulf Coast) or other high-quality shrimp per person, peeled, deveined, and cut into 1-inch (2.5-cm) pieces

Kosher salt and freshly ground pepper

1⁄2 cup  fresh flat-leaf parsley leaves, chopped


To make the shrimp stock, in a stockpot over high heat, warm the olive oil. Add the shrimp shells and heads and cook until their color brightens, smashing them up as you stir. Add the shallots, garlic, and chile(s) and cook for a moment, until fragrant. Add the tomato paste, stir well, and cook until rust colored. Add the tomatoes, wine, sugar, and bay leaves. Add water if needed to cover the shells with liquid. Bring to a boil, then reduce the heat to medium and simmer until the stock is rich in flavor and color, about 1 hour. Remove from the heat, strain through a sieve lined with cheesecloth, and set aside. In a frying pan, melt half of the butter over medium heat. Add the onion, bell peppers, and garlic and sweat until the onion is translucent, about 8 minutes. Add the orange zest and tomatoes and cook until the liquid the tomatoes release reduces slightly. Remove from the heat and set aside.

To assemble

In a large saucepan or large, deep sauté pan, combine the rice, the onion mixture, and about 2 cups of the stock and stir to mix well. Place over medium heat and cook until the rice is almost tender, tasting for doneness. Add the shrimp and the remaining butter and continue to stir while the butter melts and the sauce emulsifies. Cook until the rice is creamy and tender. Add another splash of the stock if needed. Taste and adjust the seasoning with salt and pepper. Stir in the parsley. Spoon the risotto onto plates or into bowls. Garnish with the bread crumbs for some crunch and serve right away.

*Recipe from the Sorella cookbook. Images by Olive Press.

*For the full story on Sorella, Click Here