This Creamy Shrimp Risotto with Mascarpone gives you a restaurant-style dinner at home. Mascarpone adds extra richness to the risotto, while succulent shrimp make it a meal. Perfect for a date night in!
While there’s nothing complicated about making Homemade Risotto, it is a recipe that takes a bit of patience. Consider it a labor of love, though—after investing your time in ladling warm broth into the rice as it cooks, you’ll be rewarded with a restaurant-quality dish with a luxuriously creamy texture. It’s the perfect blank canvas for adding cheeses, herbs, vegetables, and proteins.
In this case, we add pan-seared shrimp, which cook in a matter of minutes and pair beautifully with the rich, creamy risotto. (For another spin on risotto, try my Creamy Mushroom Risotto or Roasted Asparagus Risotto with Leeks)
Authentic Italian Risotto requires a slow, gradual cooking process, where the rice is allowed to absorb the broth layer by layer. This ensures maximum flavor infusion and that signature al dente bite, with the perfect creamy finish.
While you might not have time to make risotto with shrimp on a busy weeknight, it’s an excellent choice for special occasions or a hearty Sunday dinner.
Jump to:
- ๐ฎ๐น Where does risotto come from?
- โค๏ธ Why I love this shrimp risotto with mascarpone
- ๐ด What to serve with shrimp risotto
- ๐ฆ How to clean and prepare shrimp
- ๐ Ingredient notes
- ๐ Substitutions and variations
- ๐ช Step by step instructions
- โญ Expert tips
- Kitchen Time Saver
- ๐ฅก Storage and reaheating suggestions
- ๐ญ Frequently asked questions about risotto
- ๐ฆ More Italian seafood recipes
- #ScarlatiFamilyKitchen
- ๐ Recipe
- ๐ฌ Comments
🇮🇹 Where does risotto come from?
Risotto originated in Northern Italy, near the Lombardy region. Food historians point to a recipe from 1809 as the first documented version. However, the starchy, short-grained rice varieties we use to make risotto today, weren’t actually developed until the 20th century. It’s likely that the original version of risotto was very different from recipes today!
❤️ Why I love this shrimp risotto with mascarpone
Hearty Meal - Instead of making multiple dishes, this creamy shrimp risotto is complete meal. Add an easy vegetable side dish.or salad and dinner is done!
Seafood Lovers - If you love seafood as much as I do, then this risotto is for you. The perfectly cooked shrimp pair so nicely with the creamy risotto.
Restaurant Quality - This made from scratch dish is definitely a dish you could find in a restaurant. It takes time, but it's perfect for birthdays, anniversaries or when you are having a dinner party.
🍴 What to serve with shrimp risotto
Appetizer - For a dinner party or special occasion, an appetizer before hand would set the tone nicely for the meal. Try something simple, such as roasted grapes and olives, a charcuterie board or baked brie with jam.
Salad - A salad is a great idea to serve with risotto. Something light and refreshing, like a celery salad with parmesan or arugula salad would work well.
Soup - Serve this risotto with a flavorful soup as a starter or part of a multi-course meal. Creamy tomato soup, Italian wedding soup or minestrone soup would pair nicely with this dish.
Vegetables - Vegetables are also a great side dish to serve with risotto to break up the heaviness a bit. Try roasted asparagus with lemon, parmesan roasted artichokes or sauteed green beans with shallots and bacon.
Dessert - Finish the meal off with the light and flavorful dessert, like a blueberry crostata with whipped cream, lemon olive oil cake with fresh berries or fresh lemon sorbet.
🦐 How to clean and prepare shrimp
- Either fresh or frozen shrimp can be used. Thaw frozen shrimp in the refrigerator overnight or swish them in a bowl of cold water to fully thaw.
- Peel off the shell while leaving the tail segment intact for presentation, or remove it entirely for easier eating.
- Make a shallow cut along the back of the shrimp and use the tip of the knife to remove the dark vein. The “vein” is the shrimp's digestive tract. Technically speaking, it doesn’t have to be removed, but it often contains grit, which can be unpleasant to eat!
- Gently rinse the cleaned shrimp under cold running water to remove any remaining shell fragments or grit.
- Use paper towels to pat the shrimp dry. Patting dry is important when you’re searing shrimp or cooking them using another form of direct heat.
🍚 Ingredient notes
- Rice – You can’t use any old rice for making risotto; you’ll need arborio or carnaroli rice to make the best risotto. These varieties have a high starch content and the ability to absorb a lot of liquid. The result is that wonderfully creamy texture. Arborio rice is more popular in the US and more readily available.
- Shrimp – While I use medium-sized shrimp, you can use larger or jumbo shrimp if you prefer. Plan for about 2 to 3 ounces per person. Peel and devein the shrimp as described above. You can leave the tail on or take it off.
- Wine – Use a dry white wine for risotto, like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you’d rather not use wine, simply add extra stock.
- Cheese - Mascarpone is a creamy Italian cheese that gives a velvety texture to the finished dish. It also can be used in sweet dishes like mini cheesecakes with lemon curd or individual tiramisu cups.
📋 Substitutions and variations
- Vegetables – Add sautéed mushrooms or spinach, peas, or roasted asparagus.
- Vegetarian – Omit the shrimp, then use vegetable broth. Seafood broth is another option for pescatarian eaters. (Pro-tip: You can make seafood stock with the leftover shrimp shells.)
- Other Meat – Serve with seared scallops, chicken cutlets, meatballs, or sliced Italian sausage.
- Spicy – Add crushed red pepper flakes to season the shrimp and when cooking the shallots.
🔪 Step by step instructions
Warm the chicken stock in a pot over low heat and heat a large, deep-sided skillet over medium heat. Season both sides of the shrimp with salt, pepper, garlic powder, and Italian seasoning.
Add the olive oil to the hot skillet and sear the shrimp for a minute or two on each side. Once they are lightly browned on each side, transfer them to a plate and cover it loosely to keep warm.
Melt the butter in the skillet the shrimp was cooked in and then add the shallots. Sauté for about a minute, or until lightly browned. Add the arborio rice and toast for 3 to 4 minutes, or until deep golden brown.
Deglaze the pan with the white wine, scraping the bottom to remove any stuck-on bits. Reduce the heat to medium-low and add a cup of chicken stock. Stir occasionally and once the liquid is mostly absorbed, add another cup of stock.
Repeat with the remaining stock, adding a cup at a time once the liquid is mostly absorbed. The risotto is done when it's creamy and the rice is al dente.
Remove the risotto from the heat and stir in the mascarpone cheese, lemon zest, and fresh chopped basil. Plate the risotto, then add the shrimp on top.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Using homemade chicken stock will add delicious flavor to the risotto. Store-bought chicken stock or broth can be used as well. Make sure to get one that is low-sodium or without extra preservatives so the risotto doesn't end up too salty.
- Don’t overcook shrimp—it can happen quickly! They should be pink, opaque, and slightly curled, like the letter C. If they’re so tightly curled that the tails touch the heads, they’re overcooked.
- Toast the rice to add a nutty flavor to the risotto. The darker the rice, the nuttier the flavor will be. Or, if you prefer a less nutty flavor, don’t toast the rice as long.
- Warming the stock is important. If it’s not warm, it will cool down the risotto each time you add it to the pot, which will slow the cooking process.
- Add the stock slowly, 1 cup at a time, and simmer until it’s almost absorbed before adding more. This isn’t a process to be rushed!
- You can serve this homemade shrimp risotto as a main dish or as a side dish. It will serve about 5-6 people for a main dish and 6-8 when served as a side dish.
Kitchen Time Saver
As the seafood counter at your local grocery store for shrimp that are already peeled and deveined. This will save you a ton of time on prep!
🥡 Storage and reaheating suggestions
- Fridge - This shrimp risotto with mascarpone will last 2-4 days when refrigerated in an airtight container.
- Reheat - Reheat over low heat on the stovetop or microwave; add milk, cream or broth to loosen it up, as needed.
💭 Frequently asked questions about risotto
Risotto tastes like a creamy rice dish, that almost tastes like pasta. It should not be soupy, nor should it be dry. The rice should be soft, but not mushy and the finished dish should be creamy and velvety.
When the rice is cooked to al dente, then the risotto is done. Cook the rice through, but make sure it has a slight bite to it. All of the stock may not be used, but if you overcook the risotto, it will be mushy.
The secret to a super creamy risotto is to not rush the process. Add no more than 1 cup of liquid at a time and simmer it over medium-low or low heat. Once the stock is mostly absorbed, more liquid can be added. The starches need to be extracted from the rice slowly to give it that creamy finished texture.
Risotto can be made extra creamy at the end of cooking by adding a flavorful fat or dairy component. Heavy cream or butter are a standard finishing flavor to add to risotto. Mascarpone cheese, whole milk, parmesan cheese, pecorino romano or half and half are other options.
🦑 More Italian seafood recipes
If you loved this creamy shrimp risotto recipe, check out these other Italian seafood recipes that I know you will love too!
๐ Recipe
Creamy Shrimp Risotto with Mascarpone
Ingredients
- 2 quarts chicken stock, homemade or store-bought (low sodium)
- 2 Tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning (affiliate link)
- 2 Tablespoons unsalted butter
- 1 medium shallot, minced
- 2 cups arborio rice
- 1 cup dry white wine, chardonnay, sauvignon blanc or pinot grigio
- 8 ounces mascarpone cheese
- 1 medium lemon, zest only
- 1 Tablespoon chopped fresh basil
Instructions
- Heat the chicken stock in a medium pot over low heat.
- Heat a large deep-sided skillet over medium heat on the stovetop.
- Season the shrimp on both sides with salt, pepper, garlic powder, and Italian seasoning.
- Add the olive oil to the hot skillet and then sear the shrimp in the pan for 1-2 minutes on each side until lightly browned. Remove to a plate and cover to keep warm.
- Melt the butter in the skillet the shrimp was cooked in and then add the shallots. Saute for about 1 minute until lightly browned.
- Add the arborio rice and toast for 3-4 minutes until deep golden brown. Rice can be toasted less time for a less nutty flavor.
- Deglaze the pan by adding the white wine while scraping the bottom to remove any stuck-on bits.
- Reduce the heat to medium-low and add one cup of the warmed chicken stock.
- Allow the rice to simmer, stirring occasionally, until the liquid is mostly absorbed.
- Repeat with remaining stock, adding only 1 cup at a time and simmering until it is mostly absorbed before adding more. The rice should be cooked to al dente and all the stock may or may not be used.
- Remove the risotto from the heat and add in the mascarpone cheese, lemon zest and fresh chopped basil.
- Stir together until the cheese has completely melted and serve topped with the shrimp.
Notes
- Meat/Seafood - Instead of shrimp, serve the risotto with seared scallops, chicken cutlets, meatballs, or sliced Italian sausage.
- Vegetables - Extra vegetables can be served on top of the risotto with the shrimp, such as sauteed spinach or mushrooms, roasted asparagus, or peas.
- Spicy - Add ½ teaspoon of crushed red pepper flakes when seasoning the shrimp and also when sautéing the shallots.
- Pescatarian/Vegetarian - Use seafood or vegetable broth to make this pescatarian. Omit the shrimp and use vegetable broth to make this vegetarian.
- Leftovers - Keep in an airtight container in the refrigerator for 2-4 days. Reheat in the microwave or on the stovetop over low heat with a little bit of milk or broth.
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