Truffled Shrimp Risotto

June 23rd, 2010 by katie

This was one of the best shrimp risottos we’ve had.  The addition of clam juice to the typical risotto broth was surprisingly delicious.  We learned an important lesson about buying clam juice and that is: if you can find and afford fancy clam juice, it is worth it.  Expensive clam juice smells like a sweet ocean breeze while its cheaper counterpart smells a lot like a fish market.  However, if you can’t find good clam juice, don’t let it stop you from trying this recipe-we made it with one bottle good stuff and two bottles cheap stuff and it was still delicious.

Don’t let this dish fool you.  It feels and tastes rich and luxurious, but it is really a typical, easy risotto.  Plus, with only six shrimp and a splash of wine, it certainly isn’t the worst dish for your waistline. 

Truffled Shrimp Risotto

serves 4 as a side or 2 as a main course, prep 20 min, cook 20 min, adapted from Bon Appétit, September, 2003
  • 3 (8 oz) bottles clam juice
  • 1 cup chicken stock
  • 3 tbsp olive oil
  • 6 large raw shrimp, peeled, deveined, diced
  • 1/4 cup onion, minced
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 2 tbsp butter, optional
  • Truffle oil, to taste
  • chopped fresh chives
  • fresh grated Parmesan cheese, to taste
  1. Bring clam juice and chicken stock to a simmer in a medium saucepan.  Reduce heat to low; cover to keep warm.
  2. Heat olive oil in heavy medium saucepan over medium-high heat.  Add shrimp and saute 1 minute.
  3. Using slotted spoon, transfer shrimp to a bowl.  Add onion and garlic to pan and saute until translucent.  Add rice, cook and stir about 1 minute.
  4. Add wine to rice and simmer until absorbed.  Add 1 cup clam juice mixture to rice and simmer until liquid is absorbed, stirring often.
  5. Continue adding liquid 1 cup at a time and stirring often, allowing each addition to be absorbed before adding next, until rice is tender but still firm to bite, about 20 minutes.
  6. Stir in butter and shrimp. Season with salt and pepper.
  7. Divide risotto among 2 plates, drizzle lightly with truffle oil, sprinkle with chives and cheese, and serve.
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Posted in Easy, Main Dish, Sides

5 Responses

  1. Stacy

    Katie – This looks fantastic! Will have to give it a shot when the weather cools a little.

  2. nita scot

    Oh my!! This looks and sounds heavenly. Shrimp, cheese and truffle oil, you can’t go wrong. This is on the top of the “to cook” list. Love the addition of the scallops too

  3. Lea Ann

    This looks beautiful. Thanks for the tip about the clam juice. I think I’ve used it once ever, bought the cheap and thought it was horrible. I didn’t even realize there was an expensive version. Can’t wait to give this a try.

  4. Lauri

    Just found your site today and I am so excited to try your recipes. I would really like to know the brand of the expensive clam juice that you are talking about. Where I live there is only one choice. When I go to Dallas I would love to see if I can find the one that smells like the ocean.

    Lauri, our regular grocery store only carries one brand also. I can’t remember the brand name but I bought it at Central Market where they had a couple of choices. Hope you like it! -Katie

  5. nita scot

    Finally made it and it was great!!! THANKS

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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