Risotto is delicious with just about everything! I’ve been experimenting with lots of shrimp dishes lately – this is one of my favorites!
Shrimp Risotto with Taleggio Cheese
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- Difficulty Level Medium
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- 1 1/2 cups Italian Arborio rice
- 4 cups chicken broth
- 1/2 cup white wine, such as Pinot Grigio
- 2 large shallots, diced
- 4 medium-sized garlic cloves, finely minced
- 2 tablespoons butter
- 1/2 cup crumbled taleggio cheese or Parmesan cheese
- 1/2 teaspoon EACH: salt, ground white pepper
- 3 tablespoons freshly chopped chives
- 1 pound large raw shrimp, peel and pat dry
- finely shaved black truffle, optional
- Pour chicken broth into small sauce pan and heat over medium heat until simmering. Turn heat off and keep broth warm.
- Place butter into large sauté pan and heat over medium heat until melted. Add the diced shallots and sweat over medium heat until translucent; do not brown! Add the garlic and cook for additional minute.
- Add the rice, salt and pepper and stir until all the butter is absorbed into the rice but don't brown the rice. Add the wine and cook until completely absorbed. Continue to cook rice over medium heat, adding 1/2 cup warm chicken broth at a time - whisk and cook until broth is absorbed after each addition.
- Risotto usually takes 30 to 35 minutes to cook. Add the raw shrimp about 15 minutes into cooking the risotto. Continue to cook according to instructions.
- When rice is soft and almost done, add the cheese and chives and continue to stir and cook over medium heat just until cheese melts. Rice shouldn't be too runny or too sticky. Serve within 30 minutes with freshly shaved truffle.