Add another risotto recipe to your repertoire with this easy-to-make risotto with grilled shrimp version!
*The shrimp stock is a key component in layering the shrimp flavor throughout the entire dish. It can be made by simmering 2½ quarts of water with shrimp shells, 1 onion roughly chopped, 2 carrots roughly chopped, 2 cups celery roughly chopped, 1 teaspoon black peppercorns, 2 bay leaves, and a generous amount of sea salt. Simmer for 30 minutes, strain and use accordingly.
My nonna was born in Turin, and I look forward to the Nonna boxes. Grazie!
My daughter enjoys eating shrimp so I researched and look for a recipe. I found this last month and I’ve been serving this to my daughter. She loves it and I’m thrilled.