If you love pairing seafood and citrus as much as I do, you’re going to love this fresh, bright and creamy risotto recipe. Check out my most recent video on Instagram, for my collaboration with Fresh Up Your Life.
Risotto with Orange and Shrimp
- 4 to 5 cups fish broth
- Extra virgin olive oil
- 1 shallot
- 2 cups of Carnaroli rice
- 1/2 cup dry white wine
- 1 teaspoon orange zest
- Freshly squeezed juice from 2 oranges
- Fresh thyme
- 12 shrimp, steamed or boiled and shelled
- 1 tablespoon butter
- Salt and pepper, to taste
Serves 4 to 6
Bring the broth to a simmer in a saucepan over medium-high heat; lower flame to maintain a slow simmer. Heat 2 tablespoons olive oil in a heavy, wide saucepan over medium heat. When the oil is hot, add diced shallot and sauté, stirring constantly, until translucent but not yet golden.
Add the rice and cook, stirring constantly, until it is opaque and hot to the touch, about 3 to 4 minutes. Add the wine and stir until it has absorbed about 3 minutes. Stir in a ladleful of warm broth and cook, stirring often, until broth is mostly absorbed, about 2 to 3 minutes. Continue to add the broth, one or two ladlefuls at a time, stirring until absorbed. Adjust heat between medium or medium-low to keep the risotto barely simmering. Add the orange zest and juice about halfway through the cooking time. Cook, stirring often until rice is just tender but still al dente (not mushy). The risotto should have the consistency of a creamy porridge and move in slow waves when you shake the pan, but it should not be soupy. Remove from heat, add 2 tablespoons olive oil and 1 teaspoon diced thyme leaves; stir until creamy and well combined. Cover and let rest for 2 minutes. Meanwhile, quickly sear shrimp in a frying pan with 1 tablespoon of melted butter.
Divide risotto between individual warm serving plates, garnish shrimp and fresh thyme leaves. Serve immediately.