Creamy Shrimp Risotto with Mascarpone (Edit recipe)

This is the best creamy shrimp risotto recipe made with mascarpone cheese. Cooked low and slow, this flavorful risotto is perfect for special occasions or Sunday dinner!

10 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	588
Fat:	26 g
Carbohydrates:	59 g
Protein:	31 g
Cholesterol:	120 g
Sodium:	989 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

2 quart Chicken Stock, homemade or store-bought (low sodium)
2 Tbsp Olive Oil
1 lb Raw Shrimp, medium sized, peeled and deveined
1 tsp Kosher Salt
.5 tsp Black Pepper
.5 tsp Garlic Powder
.5 tsp Homemade Italian Seasoning Blend (click for recipe)
2 Tbsp Unsalted Butter
1 whole Shallot, minced
2 cups Arborio Rice
1 cup White Wine, dry (chardonnay, sauvignon blanc or pinot grigio)
8 oz Mascarpone Cheese
1 whole Lemon, (zest only)
1 Tbsp fresh Basil, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the chicken stock in a medium pot over low heat.
Heat a large deep-sided skillet over medium heat on the stovetop.
Season the shrimp on both sides with salt, pepper, garlic powder, and Italian seasoning.
Add the olive oil to the hot skillet and then sear the shrimp in the pan for 1-2 minutes on each side until lightly browned. Remove to a plate and cover to keep warm.
Melt the butter in the skillet the shrimp was cooked in and then add the shallots. Saute for about 1 minute until lightly browned.
Add the arborio rice and toast for 3-4 minutes until deep golden brown. Rice can be toasted less time for a less nutty flavor.
Deglaze the pan by adding the white wine while scraping the bottom to remove any stuck-on bits.
Reduce the heat to medium-low and add one cup of the warmed chicken stock.
Allow the rice to simmer, stirring occasionally, until the liquid is mostly absorbed.
Repeat with remaining stock, adding only 1 cup at a time and simmering until it is mostly absorbed before adding more. The rice should be cooked to al dente and all the stock may or may not be used.
Remove the risotto from the heat and add in the mascarpone cheese, lemon zest and fresh chopped basil.
Stir together until the cheese has completely melted and serve topped with the shrimp.

Notes

Meat/Seafood - Instead of shrimp, serve the risotto with seared scallops, chicken cutlets, meatballs, or sliced Italian sausage. Vegetables - Extra vegetables can be served on top of the risotto with the shrimp, such as sauteed spinach or mushrooms, roasted asparagus, or peas. Spicy - Add ½ teaspoon of crushed red pepper flakes when seasoning the shrimp and also when sautéing the shallots. Pescatarian/Vegetarian - Use seafood or vegetable broth to make this pescatarian. Omit the shrimp and use vegetable broth to make this vegetarian. Leftovers - Keep in an airtight container in the refrigerator for 2-4 days. Reheat in the microwave or on the stovetop over low heat with a little bit of milk or broth.