Shrimp Risotto

Recipe by Chef John Coletta, featured at Quartino Ristorante, Published on

(Serves 4-6)

For the risotto:

  • 5 cups basic vegetable broth
  • 2 Tbs. extra virgin olive oil
  • 1/3 cup finely-minced white onion
  • 2 tsp finely minced garlic
  • 1 1/2 cups carnaroli rice
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 1 cup medium diced zucchini
  • 2/3 cup sun-dried tomatoes, medium dice
  • 2 Tbs. unsalted butter
  • 1/3 cup grated Parmigiano-Reggiano
  • fine sea salt to taste
  • fine white pepper to taste 

For the shrimp:

  • 1 tsp. extra virgin olive oil
  • 1 cup shrimp (21/25 count peeled, deveined, and split)
  • 1/8 cup dry white wine


For the risotto:
  1. Bring the vegetable broth to a simmer in a heavy-bottom pot. In another heavy-bottom pot, add the olive oil, onion, and garlic and place over medium heat. Stir this mixture using a wooden spoon until the onions become translucent and tender. Add salt and pepper to taste.
  2. Add the carnaroli rice and continue to stir using the wooden spoon for 1 minute. Add the white wine and simmer until the wine has almost evaporated. Add the zucchini and sun-dried tomatoes and stir continuously.
  3. Using a 2-ounce ladle, gradually add all vegetable broth with one hand and stir using a wooden spoon with the other hand. Continue to cook and stir this mixture until the vegetable broth has been absorbed by the rice kernels. Reduce flame to low and cook for about 18 minutes, stirring the entire time.

For the shrimp:
  1. Place a heavy-bottom pan over medium heat. Add the shrimp and wine and simmer until almost cooked. Allow this mixture to rest until plating.

To serve:
  1. Once the rice is al dente (firm to the bite), remove the pot from the stove and add the butter and Parmigiano-Reggiano cheese while continuing to stir, forming a creamy consistency. Plate the risotto and top with the cooked shrimp. Serve at once.