• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Biting at the Bits logo
  • HOME
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • Nav Social Menu

    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPE INDEX
    • CONTACT
    • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Collection of 25 homemade pizza varieties including vegetarian options, meat-vegetable combinations, hawaiian, prosciutto-arugula, marinara, margherita, mushroom, various cheese pizzas, olive, breakfast pizza, capricciosa, zucchini and ham, pepperoni, quattro formaggi, BBQ chicken pizza, and more on different kinds of homemade pizza dough including neapolitan, whole wheat, bread flour, 00 flour, St. Louis Style, pizza fritta, and pinsa Romana.
      Best Pizza Toppings & Pizza Dough Ultimate Guide w/Real Photos
    • A serving platter with light green colored Mexican cilantro rice.
      Restaurant-Style Cilantro Lime Rice (Better Than Chipotle w/Video)
    • The best shrimp burger recipe served up in red burger baskets on a vintage carhop tray - crispy shrimp burgers on two potato buns with burger toppings including spicy wasabi mayo, shredded cabbage, pickles, cilantro and shallots with twice-fried french fries for a real classic drive in burger experience.
      Crispy Shrimp Burger Recipe (Homemade Teochew Shrimp Patties + Video)
    • Homemade Asian sesame dressing in a small Weck Canning jar with toasted sesame seeds and fresh chives floating on top, showcasing its rich amber color and smooth texture.
      Asian Sesame Dressing (Easy 5-Minute Homemade Recipe + Video)
    • Homemade Mexican dinner plate featuring cheese enchiladas, creamy refried pinto beans topped with melted cheese and authentic Mexican cilantro rice - better than restaurant enchilada plate.
      Easy Authentic Refried Beans Recipe (From Scratch or Canned w/Video)
    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)
    • A tray holding a microplane with blood orange zest filling it up sitting in front of fresh blood oranges, empty blood orange halves, freshly squeezed blood orange juice, and a jar of homemade orange sugar.
      Easy Orange Sugar Recipe (Using Sicilian Blood Oranges)
    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)
    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)
    • My hand holding a widemouth Mason canning jar filled with bright red glistening homeamde cherry pie filling.
      Ultimate Cherry Pie Filling Recipe (10-Minutes, Homemade)
    • Top down view of a widemouth Ball jar filled with creamy homemade almond pulp hummus next to a prep bowl of raw almonds.
      10-Minute Creamy Almond Pulp Hummus (Zero Waste Hack)
    • Top down view of a glass jar full of homemade pumpkin spiced pumpkin seed milk resting on an orange and white pot holder with a green and yellow pumpkin half in view.
      Easy Pumpkin Spice Pumpkin Seed Milk (Dairy-Free Fall Favorite)
    Home » Recipes » Italian

    25-Minute Lemongrass Prawn Risotto (Shrimp Risotto)

    Published: May 2, 2022 · Modified: Dec 12, 2023 by Kelly · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    This Ultra Creamy Shrimp risotto is perfumed with lemongrass and topped with 4-minute pan-seared prawns! Using Italian Carnaroli risotto rice from the Po River Delta adds extra creaminess to this seafood risotto recipe while sautéed aromatics like lemongrass, garlic, scallions, shallots, and just a hint of fresh ginger perfume it from the inside out.

    A pasta bowl filled the best creamy lemongrass shrimp risotto.
    Ultra creamy shrimp risotto after butter has been stirred in.

    Why This Shrimp Risotto Recipe Works

    You'll love this easy risotto recipe because it cooks in just 20-25 minutes, depending on how "al dente" you want the rice and you can use fresh or frozen shrimp.

    And if you've never made homemade risotto, I think you'll be really surprised by just how easy it is! Plus, you don't need any special equipment - you can even cook risotto in a cast iron skillet as I've done for this recipe.

    In this post, I show you each stage of the risotto making process and what to look for so you can get the best results the first time you make it. Plus, the texture and creaminess are both customizable depending on how you want it.

    If you can stir, you can make risotto -- it's way more forgiving than you may think!

    If you enjoy this risotto recipe, you may want to try this Asparagus Risotto w/Pan-Seared Scallops & Crispy Speck, or this easy Crab Risotto (recipe coming soon).

    Jump to:
    • Why This Shrimp Risotto Recipe Works
    • Why You'll Love This Shrimp Risotto Recipe
    • What is Risotto Rice?
    • The Secret to Creamy Risotto: Proper Stirring Technique
    • Rice For Risotto -- The 3 Most Common Varieties With Photos
    • Vialone Nano, Arborio, and Carnaroli Risotto Rice (and When to Use Them)
    • Creamy Lemongrass Prawn Risotto Ingredients
    • How to Make Creamy Lemongrass Prawn Risotto Step-by-Step
    • Looking for Easy Rice or Risotto Recipes?
    • Looking for More Easy Seafood Recipes?
    • 📖 Recipe

    Why You'll Love This Shrimp Risotto Recipe

    • Quick and Easy: Ready in just 20-25 minutes from start to finish, making it perfect for weeknight dinners or impressive weekend meals
    • Zero Waste Risotto: Using the heads and tails of shrimp or prawns to make a quick shrimp broth, not only infuses more shrimp flavor into the risotto, it's a way to use ever bit of the shrimp without any going to waste
    • Budget-friendly: To make the shrimp stretch a little further, you can use less of them and once it's seared, simply dice them into bite-sized pieces and stir them into the risotto before serving
    • Customizable: Easy to adjust the creaminess level with more or less stock, and it works with all kinds of different seafood options or seasonal vegetables
    A bowl of short grained Carnaroli risotto (Italian chef's favorite risotto rice to use).

    What is Risotto Rice?

    The backbone of any restaurant-quality homemade risotto is short-grain rice with a high starch content that's capable of absorbing large amounts of liquid and releasing these starches into the dish to produce risotto's trademark creamy texture.

    All rice has a high proportion of two starches  -- amylopectin (a sticky starch that's responsible for risotto's creaminess) and amylose (a less-sticky starch responsible for the grains remaining separate after cooking).

    So, if you're wondering how to make risotto with white rice (typical long-grain rice used for pilafs etc.), it's possible but you should know that it will never produce the creamy, firm, or chewy results you get from using true Italian risotto rice.

    This is because long grain rice contains less starch and is more processed compared to the 3 most common Italian risotto rice varieties. Regular long-grain white rice has qualities that make it a perfect choice for rice pilaf and other rice dishes when you want the grains of rice to stay separate.

    Carnaroli risotto added to the skillet with the aromatics to be toasted.

    The Secret to Creamy Risotto: Proper Stirring Technique

    The first rule of thumb for cooking perfect risotto is to never wash the rice. Doing so washes away some of the good starch that's necessary to create this ultra-creamy rice dish. Risotto rice is first toasted in a little fat and then cooked in stages while adding about one cup of hot stock or broth at a time allowing the rice kernels to almost fully absorb the liquid before adding another cup.

    The near-constant stirring of the rice as it cooks and absorbs the liquid helps to rough up the kernel surface which allows the starches to better release from the rice into the cooking liquid. This process creates a rich, naturally velvety sauce with soft but al dente rice grains.

    You may add more or less liquid if you want a looser or sturdier risotto. Often, towards the end of cooking, butter and/or Parmigiano or Grana Padano cheese are added while vigorously whisking everything which produces a perfectly textured risotto.

    Also, wine, beer, or Prosecco are ingredients often used in the earlier stages of cooking (just after toasting the rice) to impart extra flavor, but it isn't required to make an excellent risotto. This is a wine-free risotto recipe, but I have made excellent beer risotto, white wine risotto, and even red wine risotto.

    Rice For Risotto -- The 3 Most Common Varieties With Photos

    Three risotto rice varieties from Italy on a cutting board showing each package and then the rice kernels themselves in a side-by-side comparison.

    Arborio rice is the most commonly available rice used for making risotto in the United States (or maybe just about anywhere), but there are a few more superior risotto rice choices used most often here in Italy that you should know about.

    Below are 3 risotto rice varieties you should try if you love to make risotto. They're all delicious and deliver slightly different results:

    Arborio rice kernels on a cutting board being compared to other Italian risotto rice kernels.

    Arborio Rice: (The most basic risotto to use but it still does the job nicely and is widely available)↑

    This rice is widely available and the most common rice used for making risotto around the world. It's a little wider and longer than the other two varieties and also a little stickier.

    This kernel makes for a slightly thicker, softer risotto. Arborio risotto takes about 18 to 20 minutes to cook and can be easier to overcook than the other two varieties below.

    Carnaroli rice kernels on a cutting board being compared to other Italian risotto rice kernels.

    Carnaroli Rice: (Our favorite risotto rice to use)↑

    This rice is known as the "Cadillac" or "caviar" of risotto rice because it produces a very creamy risotto (as seen in the photos). It’s the preferred rice in most regions of Italy and among many risotto chefs.

    It's less sticky than arborio and has a higher percentage of amylose (one of the two starches that rice contains that does not gelatinize when cooked) which allows the grains of rice to remain separated from each other while also creating a super-creamy risotto. Carnaroli is a hybrid of two rice varieties -- Vialone Nero and Lencino.

     Carnaroli rice is a little nutty in flavor, making it perfect for vegetarian risottos (especially those containing mushrooms), and takes about 20 minutes to cook. The famed Risotto Milanese is typically made using this type of risotto rice.

    Vialone Nano rice kernels on a cutting board being compared to other Italian risotto rice varieties.

    Vialone Nano Rice: (Our second favorite risotto rice to use)↑

    This rice is prized in the Veneto region where we live and is considered the most precious variety. "Nano" means "dwarf" in Italian, but don't let the size fool you because it's a powerhouse tripling in size when cooked. It's marginally less tacky than arborio and it can absorb twice its weight in liquid.

    Plus, it has a starch content almost as high as Carnaroli rice which means it also produces a really creamy risotto. This rice has an herbaceous and clean flavor and pairs well with seafood. It is very difficult to overcook but may require more stock to reach the perfect consistency.

    As for Italy’s other rice varieties like the Volano, Baldo, Ribe, Roma, and Originario -- some are perfectly fine to make risotto, while others are better suited for use in desserts, soups, or casserole dishes because they don't have the same starch content as the three risotto rice varieties mentioned above. 

    A cube of butter and scallions added to the risotto to be stirred in until even creamier - makes the best risotto even better.

    Vialone Nano, Arborio, and Carnaroli Risotto Rice (and When to Use Them)

    I keep all three of these varieties of risotto rice on hand because each one has its own distinct characteristics and performs a little differently. Plus, it's a long-lasting pantry staple because that's perfect for quick dinners when I have a mostly empty fridge.

    Opt for Arborio rice when you need a quick risotto, and Vialone Nano rice or Carnaroli rice when you want a superior creamy texture and have plenty of time for stirring. No matter what, great risotto can be made in 30 minutes or less, no matter which rice variety you're using. It's basically Italian 'fast food' except it's actually healthy and wholesome!

    Shrimp risotto recipe ingredients on a cutting board.

    Creamy Lemongrass Prawn Risotto Ingredients

    The subtle background flavor for this shrimp risotto comes from a tiny bit of ginger, a little lemongrass, garlic, and shallots with a prominent prawn flavor perfuming the entire dish from the addition of a quick stovetop or pressure cooker seafood stock.

    And while this is a recipe for risotto without wine, feel free to add a splash (1 tablespoon/14g) of dry white wine to the risotto rice after it's been toasted, then cook the alcohol off for about 3 minutes before adding the first ladle of hot stock.

    This recipe makes enough for 2 people, but can easily be doubled or tripled to serve as many people as needed.

    Risotto Ingredients

    • Risotto rice (Carnaroli, Arborio, or Vialone Nano)
    • Homemade shrimp stock (or store-bought seafood, chicken, or vegetable stock)
    • Extra virgin olive oil
    • Minced shallots (sub white part of scallions, or regular onions)
    • Lemongrass (fresh or frozen)
    • Freshly ground ginger
    • Unsalted butter
    • Grated Grana Padano grated cheese (sub Parmigiano or Parmesan)

    Pan-Seared Prawn Ingredients

    • Prawns, heads and shells-on (sub Argentinian or Royal Red Shrimp)
    • Extra virgin olive oil
    • Salt and freshly cracked black pepper

    Homemade Quick Shrimp Stock Ingredients

    • Water
    • Carrot
    • Celery
    • Onion
    • Lemongrass
    • Reserved shells and heads of prawns (or shrimp)
    • Salt and freshly cracked black pepper
    Super creamy shrimp and lemongrass risotto in a cast iron skillet - this is what perfectly cooked risotto should look like.

    How to Make Creamy Lemongrass Prawn Risotto Step-by-Step

    This 25-minute risotto is a breeze to make! You can find the full instructions in the recipe card below.

    Five whole head-on red prawns ready to be cleaned for making homemade risotto.
    Cleaned prawns with tails still on ready to be butterflied and patted dry for shrimp risotto topping.
    Butterflied red shrimp ready for pan-searing to make shrimp risotto.

    Step 1. Clean the prawns. Remove the heads, shells, and devein the shrimp. Rinse under cold water, butterfly them, pat completely dry, and set aside.

    Adding shrimp shells to the homemade shrimp stock ingredients in a pot - for the bes flavor.

    Step 2. Make the shrimp stock (or skip this step and use store-bought seafood or chicken stock). In a medium pot, add all of the shrimp stock ingredients (except the shrimp heads), and bring to a boil, reduce heat to a simmer, cover, and cook while you prepare the remaining ingredients.

    Sautéing garlic, ginger, scallions, and lemongrass in extra virgin olive oil for the shrimp risotto base.
    Prawn heads added to the sautéd aromatics for the risotto.
    Perfectly cooked aromatics ready for the risotto rice to be added and toasted.

    Step 3. Sauté the aromatics with prawn heads. In a medium skillet, add the olive oil, lemongrass, garlic, shallots, onions, and ginger, season with salt, and cook over medium heat until onions are translucent (about 3 to 4 minutes). Add the prawn heads to the skillet and continue cooking for about 5 minutes more, or until the shrimp have become bright red, opaque, and released some of their juices. The aromatics will have changed color and become very fragrant.

    Shrimp heads added to the shrimp stock ingredients to simmer and flavor the homemade seafood stock.

    Step 4. Add the shrimp heads to the shrimp stock. Add the shrimp heads to the simmering seafood stock and continue cooking over a low simmer for a total cooking time of at least 30 minutes. Remove the lemongrass from the skillet.

    Carnaroli risotto added to the skillet with the aromatics to be toasted.
    Perfectly toasted risotto rice ready for the addition of shrimp stock.
    Using a ladle to add shrimp stock to the toasted risotto rice.

    Step 5. Cook the risotto. Add the risotto to the hot skillet and stir to coat; Cook the rice until toasted and opaque (about 5 minutes). Remove the lemongrass and add about 1 cup of hot stock, stirring constantly, and reduce the heat to medium-low. Season with salt as needed.

    Adding the last of the stock to the shrimp risotto with a "puddle" of stock in the middle of the skillet with rice.
    All the liquid has been perfectly absorbed into the risotto and it's ready for the butter and scallions to be added.

    When most of the liquid has been absorbed, add another cup of hot stock and continue stirring, allowing the rice to absorb the liquid and repeat. About ¾ of the way through cooking the risotto, turn the heat down to low and continue cooking (stirring occasionally) while you prepare the pan-seared prawns (or about 20 minutes).

    Properly dried shrimp ready to be salted and added to the skillet with a clove of smashed garlic (for extra flavor) and  pan-seared until golden.
    Five shrimp being pan-seared in a cast iron crepe pan.

    Step 6. Pan-sear the prawns. During the last 5 minutes of the risotto cooking time, pan sear the shrimp in a hot skillet over medium-high heat until cooked through (about 3 minutes total).

    A cube of butter and scallions added to the risotto to be stirred in until even creamier - makes the best risotto even better.
    Ultra creamy shrimp risotto after butter has been stirred in.

    Step 7. Finish and assemble the risotto. When the risotto has just about 5 minutes left to cook, add the butter and scallions and stir everything to combine. Continue cooking for a minute or two longer until the risotto is creamy and al dente. Remove the risotto from the heat and stir in the grated cheese. Plate the risotto and garnish with shrimp.

    Grana padano added to the shrimp and lemongrass risotto to be stirred in and served.
    Super creamy shrimp and lemongrass risotto in a cast iron skillet - this is what perfectly cooked risotto should look like.

    Looking for Easy Rice or Risotto Recipes?

    Below are a few of our favorite seafood recipes and a few favorite Italian dinners that we think you might also enjoy.

    • Creamy blue crab risotto served in a white pasta bowl with whole cooked blue crab garnish, topped with fresh chives and a single fresh red chili pepper.
      Easy Crab Risotto Recipe (Risotto al Granchio Blu Classico + Video)
    • a pasta bowl plate filled with spring green asparagus risotto with three pan seared spears and three pan seared scallops on top with a sprinkling of crumbled crispy-fried prosciutto on top
      Asparagus Risotto w/Pan-Seared Scallops & Crispy Speck
    • An oval serving platter with Yangzhou House special fried rice filled with shrimp, chicken, ham, egg, and vegetables.
      Easy Chinese Special Fried Rice 扬州炒饭 (Yangzhou Fried Rice)
    • a bowl of warm and slightly creamy turkey and wild rice soup on a vintage pink and gold venetian serving tray
      Maggie's Famous Turkey & Wild Rice Soup (A Thanksgiving Favorite)

    Looking for More Easy Seafood Recipes?

    Below are a few of our favorite seafood recipes, including a few favorite Italian seafood pasta dinners that we think you might also enjoy.

    • How to Make Homemade Italian Egg Pasta (Using Italian 00 Flour)
    • a shallow platter with perfectly cooked tender shrimp scampi with butter and olive oil, sliced scallions and parsley
      Delicious Shrimp Scampi for Two (or a Crowd)
    • A bowl of paccheri pasta with shrimp and zucchini in a tomato and white wine sauce.
      Paccheri Pasta (With Shrimp and Zucchini Sugo)
    • A pasta bowl filled with black squid ink tagliatelle with crab meat sugo and chunks of crab with a hot pepper garnish on top.
      Quick and Easy Crab Linguine (Linguine Nero di Seppia al Granchio Blu)
    • the most delicious creamy shrimp alfredo pasta ready to eat with huge red Argentinian shrimp on top of a zigzag regional egg pasta
      Easy Shrimp Fettuccini Alfredo Pasta Recipe (w/Parmigiano Cream)
    • a beautifully broiled diver sea scallop in its shell with slightly crispy and golden brown edges and glistening in oil
      Easy Italian Diver Scallops au Gratin (Capesante Gratinate)

    Let's Get Started!

    Made this Recipe? We'd love for you to rate ⭐️ it and tell us how it went for you!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A pasta bowl filled the best creamy lemongrass shrimp risotto.

    25-Minute Lemongrass Prawn Risotto (Shrimp Risotto)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Kelly
    • Total Time: 45 minutes
    • Yield: 2 servings or scale for larger crowds 1x
    • Diet: Gluten Free
    Print Recipe

    Description

    This Ultra Creamy Lemongrass and Prawn Risotto is full of shrimp flavor, easy to make, and really delicious. It gets a flavor lift from a zero-waste quick and easy homemade shrimp stock perfumed with a bit of lemongrass (if you can boil water, you can make it)!

    This risotto recipe gets extra creaminess from Carnaroli risotto rice from the Italian Po River Delta. Toasted rice with sautéed aromatics like lemongrass, garlic, scallions, Borretane onions, shallots, and just a hint of fresh ginger, a pat of butter, and freshly grated Grana Padano cheese finish this creamy risotto before it's topped with 4-minute pan-seared prawns.


    Ingredients

    Scale

    Risotto Ingredients

    • 6 ounces Risotto rice (Arborio, Carnaroli, or Vialone Nano) (180g)
    • up to 4 cups of homemade shrimp stock (or store-bought seafood, chicken, or vegetable stock) (1L) *recipe below if needed
    • 1 to 2 tablespoons extra virgin olive oil (15-30g)
    • 1 large scallion (1 ounce) (30g) (sub scallions, or yellow onion)
    • 1 stalk of lemongrass, cut in half and split down the middle
    • ⅛ teaspoon fresh ginger, scraped into a paste (1g)
    • 2 tablespoons, unsalted butter (25g)
    • 2 tablespoons Grana Padano grated cheese, or more to taste (15g)

    Pan-Seared Prawn Ingredients

    • 6 large prawns, heads-on (3 per serving) (sub Argentinian red shrimp)
    • ½ tablespoon extra virgin olive oil (7g)
    • salt and freshly cracked black pepper to taste

    Homemade Quick Shrimp Stock Ingredients

    • 5 cups water
    • 1 carrot
    • ½ rib of celery stalk
    • ½ of an onion
    • ½ stalk of lemongrass, split in half
    • reserved shells and heads from prawns
    • salt and freshly cracked black pepper to taste


    Instructions

    1. Clean the prawns. Remove the heads and shells from the prawns and set them aside. Devein and butterfly the prawns and pat dry. Set aside while you prep the risotto. 
    2. Make the shrimp stock.  In a medium pot, add all of the stock ingredients including the shrimp shells, and bring to a boil. Reduce heat to a simmer, cover, and cook for at least 30 minutes while you prepare the other risotto components. *If you're using store-bought stock, simply add the lemongrass and prawn shells to it and heat it to a boil, and reduce it to a simmer to enhance the flavor. 
    3. Sautée the aromatics and prawn heads. In a medium skillet, add 1 tablespoon of olive oil, lemongrass, garlic, shallots, onions, and ginger, season with salt and cook over medium heat until fragrant and the onions start to become translucent (about 3 to 4 minutes).  Add the prawn heads to the skillet and continue cooking for about 5 minutes more, or until the shrimp have become bright red, opaque, and released some of their juices. 
    4. Add the prawn heads to the shrimp stock. Remove the prawn heads from the skillet and add them directly to the simmering shrimp stock while you prepare the risotto.
    5. Cook the risotto (20 to 25 minutes). Add the rice to the hot skillet and stir it well to coat the rice and continue cooking until the rice is toasted and opaque (about 5 minutes). Remove the lemongrass and add about 1 cup of hot stock, stirring constantly, and reduce the heat to medium-low. Season with salt as needed. When most of the liquid has been absorbed, add another cup of hot stock and continue stirring, allowing the rice to absorb the liquid and repeat. About ¾ of the way through cooking the risotto, turn the heat down to low and continue cooking (stirring occasionally) while you prepare the pan-seared prawns. 
    6. Pan-sear the prawns (total cooking time 3 minutes max). Season the dried prawns on both sides with salt. Add a little olive oil to a small skillet and heat it to medium-high. Just before the skillet starts to smoke, add the prawns in a single layer, do not overcrowd them, and do not move them once they hit the hot skillet. Allow the prawns to cook for at least 1 ½ minutes, or until they have a nice golden brown sear. Flip them over and cook for approximately 1 more minute for a total cooking time of just 2 ½ to 3 minutes. Remove them from the skillet to a platter while you finish the risotto. 
    7. Finish and assemble the risotto. When the risotto has just about 5 minutes left to cook, add the butter and the green scallions and stir everything to combine, and continue cooking for a minute or two longer until the risotto is creamy and al dente. Remove the risotto from the heat and stir in the grated cheese. You may add a little more stock to loosen up the risotto if necessary. Top the risotto with the prawns and serve immediately Enjoy!

    Notes

    • The first rule of thumb to cooking perfect risotto is to never wash the rice. Doing so washes away some of the good starch that's necessary to create this ultra-creamy rice dish. Risotto rice is first toasted in a little oil and then cooked very slowly while adding about one cup of hot stock or broth at a time allowing the rice kernels to almost fully absorb the liquid before adding another cup.
    • The near-constant stirring of the rice as it cooks and absorbs the liquid helps to rough up the kernel surface which allows the starches to be better released from the rice into the cooking liquid. This process creates a rich, naturally velvety sauce with soft but al dente rice grains.
    • You may add more or less liquid if you want a looser or sturdier risotto. Often, towards the end of cooking, butter and/or Parmigiano or Grana Padano cheese are added while vigorously whisking everything which produces a perfectly textured risotto.
    • Prep Time: 20 minutes
    • Cook Time: 25 minutes
    • Category: Fish + Seafood
    • Method: Stovetop
    • Cuisine: Italian

    Nutrition

    • Serving Size: ½ of the recipe

    Did you make this recipe?

    Tag @BITINGATTHEBITS on Instagram and hashtag it #BITINGATTHEBITS 

    Recipe Card powered byTasty Recipes

     

    More Italian Recipes (From Right Here in the Heart of Italy)

    • A slice of prosciutto cotto and mozzarella lasagna with cheese and tomato sauce oozing out.
      Italian Ham & Mozzarella Lasagna (Lasagna di Prosciutto Cotto e Mozzarella)
    • A piping hot bowl of cicerchie and spicy ventricina soup garnished with grated parmesan cheese and chopped chives with 2 pieces of toasted Italian bread tucked into the bowl.
      Italian Cicerchie Bean & Ventricina Soup (Zuppa di Fagioli Cicerchie)
    • Homemade peach jam smeared on small wheat toast slices with fresh slices of Italian peaches next to it and a blue with black speckled spoon with a scoop of peach jam on it.
      Easy Peach Jam Recipe Without Pectin (30-Minute Homemade)
    • Nests of golden yellow fresh homemade chitarra pasta from abruzzo.
      Spaghetti alla Chitarra (Guitar Pasta From Abruzzo, Italy)

    Reader Interactions

    Made the Recipe? Tell Us What You Think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    A photo of Kelly doing a pasta making demonstration at The Broadway Panhandler in NYC, NY.

    Hi, I'm Kelly! A private chef helping busy families cook and enjoy tastier, healthier meals at home. Born and raised in Arkansas, I've lived and worked in NYC, Sichuan China, and now Northeast Italy. Each of these places impacts the diverse way we cook, live, and celebrate life. You'll find a bit of everything here whether you're new to cooking, or you've made it all. If you love to eat, you're in the right place!

    A BIT MORE →

    Healthy Comfort Food Recipes

    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)

    • A tray filled with rows of homemade raw tortellini in the traditional style of Bologna.
      Authentic Homemade Italian Tortellini (Tortellini in Brodo)

    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)

    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)

    Pizza Night Recipes

    • Just sliced super crispy thin-crust sausage and onion pizza.
      Best Thin-Crust Pizza Dough Recipe (Using Bread Flour)

    • Perfect thick-crust pizza dough with pizza toppings (including homemade pizza sauce, shredded mozzarella, and mini buffalo mozzarella balls.
      Best Thick-Crust Pizza Dough Recipe (Using 00 Flour)

    • Super crispy sliced whole wheat Supreme pizza with green olives, spicy ventricina salami, salsiccia, prosciutto cotto, mushrooms, red bell peppers, and onions.
      Best Whole Wheat Pizza Dough Recipe (For Thin Crust Pizza)

    • Homemade 00-thin crust pizza with pioppini mushrooms, pepperoni, shallots, mozzarella, buffalo mozzarella, and large green and black olives.
      Best Thin-Crust 00 Flour Pizza Dough Recipe (+Video)

    • HOME
    • ABOUT
    • Contact

    Footer

    ↑ back to top

    About

    • PRIVACY & COOKIE POLICY
    • ALL RECIPES

    Newsletter

    • Coming Soon!

    Contact

    • CONTACT

    As an Amazon Associate, I earn from qualifying purchases.

    COPYRIGHT© 2025 BITINGATTHEBITS.COM ALL RIGHTS RESERVED. NO IMAGES OR CONTENT CONTAINED ON THIS SITE MAY BE REPRODUCED IN WHOLE OR IN PART IN ANY MANNER WITHOUT THE EXPRESS WRITTEN PERMISSION OF THE COPYRIGHT OWNER.