Turning shrimp shells into risotto

Turning shrimp shells into risotto

How do shrimp shells become a delicious, rich and creamy risotto? Well it's elementary my dear Watson. It is all in the stock. 

Using shrimp shells, as well as some random aromatics to make your own shrimp stock, is an essential skill that will pull all the flavour from ingredients you were going to toss anyway. It's also incredibly delicous, and saves you a few dollars. 

Shrimp Risotto 


  • 2 cups arborio rice
  • 1 cup grated parmesan cheese
  • 2 white onions
  • 4 cloves garlic
  • 2 carrots
  • 1 leek 
  • 2 chilies 
  • 12 cups of water
  • Salt
  • Pepper
  • 4 bay leaves
  • 2 cups shrimp shells
  • 15 shrimp 
  • 1/2 cup white wine
  • Olive oil
  • Sprigs of fresh dill

Making the stock

  1. In a large pot, cook down the shrimp shells until pink. Add the carrots, one onion, garlic cloves, chillies, leak, bay leaves. Cook on medium heat, for 2 minutes. Then cover with water, and add a generous amout of salt. 
  2. Bring to a simmer, and reduce on low heat until half the water remains. It should take about 2 to 3 hours. 
  3. Season to taste with salt. 


Making the risotto

  1. Dice up your onion, and sauté the chopped pieces in a pan coated with olive oil. Cook on medium heat until translucent, and then add the white wine. 
  2. After 2 minutes, add the arborio rice, and toast for 1 minute. Then, gradually add a laddle of stock to the pan, continuously stirring. 
  3. After 30 minutes of repeating the process, the risotto should be creamy on its own. Add the cup of cheese, salt and pepper. 
  4. Serve with sautéed shrimp, dill, and more cheese.