I adapted this recipe from Joanna Weir's Weir Cooking TV program many years ago. The ingredients are approximate since she didn't provide measurements, but the end result, after some experimentation, is delicious. I took the extra step of briefly soaking the raw shrimp in a little baking soda and ice water before cooking - this is the "secret" method used by Chinese restaurants to make their shrimp crisp-tender. The clam juice with some water is an easy substitute for shrimp stock. I also cut down on the amount of lemon juice called for because I didn't want the dish too tart, but the lemon zest is an absolute must.
1 1/2 lbs. medium shrimp, peeled and deveined
1 tsp. baking soda
Salt & pepper
4 bottles (8 oz. each) clam juice
2 cups water
4 tbsp. olive oil
1 medium onion, finely chopped
1 tsp. kosher salt
2 cups arborio rice
1 cup white wine
1 tbsp. lemon juice
2 cups arborio rice
1 cup white wine
1 tbsp. lemon juice
2 tbsp. unsalted butter
1/2 cup grated parmigiano-reggiano cheese
1-2 tbsp. grated lemon zest
Fresh basil, julienned
Chopped Italian parsley
Chopped scallion
1. Place the peeled and deveined shrimp into a bowl and toss with 1 tsp. baking soda; cover with cold water and add some ice to keep the shrimp super cold. Set aside for 20 minutes, then drain and rinse the shrimp well. Place into a bowl and blot the shrimp dry with paper towels; refrigerate until ready to use (this step will make the shrimp extra tender).
1. Place the peeled and deveined shrimp into a bowl and toss with 1 tsp. baking soda; cover with cold water and add some ice to keep the shrimp super cold. Set aside for 20 minutes, then drain and rinse the shrimp well. Place into a bowl and blot the shrimp dry with paper towels; refrigerate until ready to use (this step will make the shrimp extra tender).
2. Place the clam juice and 2 cups water in a pot. Bring to a boil, then reduce heat to a simmer; keep warm over very low heat.
3. In a saute pan, heat 2 tbsp. olive oil over high heat. Add the shrimp and saute until the shrimp is just cooked through. Season with a pinch of salt and pepper. Set aside.
4. Add remaining 2 tbsp. olive oil to the saute pan over medium heat. Add the onion and cook until softened but not browned, about 5 minutes. Add rice and stir to coat with the oil, about 3 minutes. Add 1 cup white wine and 1 tbsp. lemon juice and cook until the liquid has mostly evaporated.
5. Ladle 1 large ladle of warm clam juice stock to the rice, stirring constantly, until most of the liquid has absorbed. Continue this process until the rice is al dente (slightly firm - don't let it get mushy). This can take anywhere between 20-30 minutes.
6. Remove pan from heat and stir in the butter, cheese, lemon zest. Cover and let rest 5 minutes. Just before serving, stir in the shrimp and any of its accumulated juices.
7. To serve: Spoon risotto onto individual serving plates; garnish with extra cheese, basil, scallion and/or parsley as desired.
3. In a saute pan, heat 2 tbsp. olive oil over high heat. Add the shrimp and saute until the shrimp is just cooked through. Season with a pinch of salt and pepper. Set aside.
4. Add remaining 2 tbsp. olive oil to the saute pan over medium heat. Add the onion and cook until softened but not browned, about 5 minutes. Add rice and stir to coat with the oil, about 3 minutes. Add 1 cup white wine and 1 tbsp. lemon juice and cook until the liquid has mostly evaporated.
5. Ladle 1 large ladle of warm clam juice stock to the rice, stirring constantly, until most of the liquid has absorbed. Continue this process until the rice is al dente (slightly firm - don't let it get mushy). This can take anywhere between 20-30 minutes.
6. Remove pan from heat and stir in the butter, cheese, lemon zest. Cover and let rest 5 minutes. Just before serving, stir in the shrimp and any of its accumulated juices.
7. To serve: Spoon risotto onto individual serving plates; garnish with extra cheese, basil, scallion and/or parsley as desired.
Soak the shrimp in baking soda and iced water for 20 minutes; rinse well and pat dry.
Heat 2 tbsp. olive oil over medium heat; add the shrimp in a single layer. Season with salt and pepper; turn and saute until the shrimp just start to turn pink. Remove with a slotted spoon to a bowl or plate and set aside.
In the same pan, add another 2 tbsp. olive oil and heat over medium heat until shimmering; Add the chopped onions and season with 1 tsp. kosher salt. Saute for 5 minutes, stirring frequently, until the onion is translucent but not browned.
Add the arborio rice and stir frequently, for about 3 minutes, until the rice is slightly translucent.
Add the white wine and 1 tsp. lemon juice; simmer, stirring constantly, until most of the wine has evaporated.
Clam juice and water, warming in a pot.
Add 1 tbsp. of the clam stock to the rice mixture. Stir frequently, until most of the liquid has been absorbed.
When you can leave a trail through the middle of the risotto without the liquid filling up the center, it's time to add another ladle of stock.
Continue this process until the rice is tender but still with a little bite (aka "al dente").
Stir in the lemon zest, butter, and cheese with a little extra stock; turn off heat and cover for 5 minutes. Add the reserved shrimp and its juices just before serving.
Garnish with fresh herbs, as desired.
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