Description

This decadent Shrimp Risotto with Garlic Cream and Chili Butter combines creamy Arborio rice infused with Parmesan and garlic with perfectly sautéed shrimp spiced with smoked paprika and chili flakes. The risotto base is slowly cooked with warm stock and finished with heavy cream for ultimate creaminess, while the shrimp bring a savory, slightly spicy contrast. A drizzle of chili butter on top adds a delightful kick, making this dish perfect for an elegant dinner that’s full of comforting flavors and a touch of heat.

Ingredients

Scale

For the Risotto Base

1 cup Arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
3 tbsp unsalted butter
2 tbsp olive oil
½ cup dry white wine (optional but recommended)
4 cups warm seafood or chicken stock (keep it simmering)
½ cup grated Parmesan cheese
½ cup heavy cream
Salt & freshly cracked pepper, to taste
Chopped parsley or basil, for garnish

For the Shrimp

300g (10 oz) large shrimp, peeled & deveined
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
½ tsp smoked paprika
Pinch of chili flakes or a dash of hot sauce
Salt, to taste
Lemon zest (optional)

Chili Butter Drizzle (optional but amazing)

2 tbsp butter
½ tsp chili powder or paprika
¼ tsp cayenne (optional)

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Instructions

Make the Risotto Base: In a wide pan, heat olive oil and 1 tbsp butter. Sauté the finely chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for another minute to release its aroma. Stir in the Arborio rice and toast it for 1–2 minutes until the grains appear slightly translucent around the edges. Pour in the white wine (if using) and stir until fully evaporated to deepen the flavor. Begin ladling in the warm seafood or chicken stock, adding about ½ cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue this process for 18–20 minutes until the rice is tender and creamy but still retains a slight bite (al dente). Turn off the heat once the proper consistency is achieved.
Cream It Up: Stir in the grated Parmesan cheese, heavy cream, and 1 tbsp butter into the risotto base. Season the mixture with salt and freshly cracked black pepper to taste. Cover the pan and let it rest, allowing the flavors to meld while you prepare the shrimp.
Sauté the Shrimp: In a separate skillet, heat olive oil and butter over medium heat. Add minced garlic, smoked paprika, chili flakes, and the peeled and deveined shrimp. Cook the shrimp for 2–3 minutes per side, until they turn pink and develop a light golden color. Season with salt to taste. Optionally, add a splash of lemon juice or some lemon zest to brighten the flavors just before removing from heat.
Make Chili Butter (Optional): In a small pan, melt butter over low heat. Stir in chili powder or paprika and cayenne pepper if using, and simmer for 1 minute to infuse the butter with spicy notes. This step adds a fragrant and spicy drizzle for finishing.
Assemble & Serve: Plate the creamy garlic risotto in shallow bowls or plates. Top generously with the sautéed shrimp. Drizzle the optional chili butter over the shrimp and risotto for an extra burst of flavor. Garnish with chopped parsley or basil, and if desired, add crispy bits of fried garlic or shallots to elevate the texture and flavor profile.

Notes

Stirring often while cooking the risotto helps to release the rice’s starch, resulting in an extra creamy texture.
For more richness, a splash of truffle oil can be added just before serving.
Using fried shrimp heads as a garnish can enhance presentation and add subtle seafood flavor.
If preferred, substitute the seafood stock with chicken stock; just be sure it’s warm to maintain cooking temperature.
Adjust chili flakes and cayenne powder according to your spice tolerance.