This is our version of the rich, intensely flavored risotto di limone that Giovanna Aceto taught us to make in Amalfi, Italy. In an unusual twist, the risotto is finished with an egg yolk and a couple tablespoons of cream, giving the rice a lush, velvety taste and texture. To create a flavorful broth for simmering the risotto, we steep the shrimp shells and strips of lemon zest in water, and for citrus notes that register at every level, we stir in bright, puckery lemon juice and floral, fragrant grated zest just before serving.
Notes
- If you purchase shrimp that are already shelled, bottled clam juice is a fine substitute. Bring two 8-ounce bottles clam juice, 3 cups water, ½ teaspoon salt and the zest strips to a simmer in the saucepan and cook, covered, for 10 minutes to infuse, then strain as directed.
- Don’t uncover the pot for at least 5 minutes after adding the shrimp. Lifting the lid releases some of the residual heat that’s needed to cook the shrimp.
Useful user suggestions:
- Watch the amount of stock on the second addition, some find the recipe comes out too soupy. Maybe add the stock in small amounts and taste as you go for doneness.
- Some complain the dish is one-dimensional and suggest seasoning the shrimp with salt, perhaps cooking it separately in butter and garlic or other seasonings. Some suggest additions such as a flavorful sausage (hot Italian, andouille or linguica), or red bell pepper.
- Some also suggest cutting way back on the final addition of lemon juice, that it is over-powering, or using Meyer lemon for a sweeter more floral profile.
Ingredients
- 2 lemons
- 2 teaspoons extra-virgin olive oil - plus 2 tablespoons, divided, plus more to serve
- 12 ounces extra-large shrimp - 21/25 per pound, peeled (shells reserved), deveined, and patted dry
- kosher salt
- 1 small yellow onion - finely chopped
- 1 cup carnaroli rice - or Arborio
- ½ cup dry white wine
- 1 large egg yolk
- 2 tablespoons heavy cream
- ½ cup loosely packed fresh basil - roughly chopped
Instructions
Prepare the lemons:
- Using a vegetable peeler (preferably a Y-style peeler), remove the zest from 1 of the lemons in long, wide strips; try to remove only the colored portion of the peel, not the bitter white pith just underneath.
- Using a rasp-style grater, grate the zest from the remaining lemon; set aside separately.
- Halve the lemons and squeeze ¼ cup juice; set the juice aside.
Make the shrimp stock:
- In a medium saucepan over medium, heat 2 teaspoons oil until shimmering.
- Add the shrimp shells and cook, stirring constantly, until pink, 1 to 2 minutes.
- Add 5 cups water, the zest strips and ½ teaspoon salt, then bring to a simmer.
- Cover, reduce to low and cook for 10 minutes.
- Pour the broth through a strainer set over a medium bowl; rinse out the pan.
- Press on the solids to extract as much liquid as possible, then discard.
- Return the broth to the pan, cover and set over low to keep warm.
Incorporate the aromatics:
- In a large Dutch oven over medium-high, heat 1 tablespoon of oil until shimmering.
- Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until softened, 6 to 7 minutes.
- Add the rice and cook, stirring, until the grains are translucent at the edges, 1 to 2 minutes.
- Add the wine and cook, stirring occasionally, until the pan is almost dry, about 3 minutes.
- Add 3 cups of the hot broth and cook, stirring often and briskly, until a spoon drawn through the mixture leaves a trail, 10 to 12 minutes.
Finish the risotto and cook the shrimp:
- Add the remaining broth and cook, stirring, until the rice is tender, 8 to 10 minutes.
- Remove the pot from the heat and stir in the shrimp.
- Cover and let stand until the shrimp are opaque throughout, 5 to 7 minutes.
Finish and serve:
- Stir in the remaining 1 tablespoon oil, the lemon juice, egg yolk, cream, basil, and the grated zest.
- The risotto should be loose but not soupy; if needed, stir in water 1 tablespoon at a time to achieve the proper consistency.
- Taste and season with salt.
- Serve drizzled with additional oil.