Risotto with shrimp, quick bisque, and fried artichokes

Name: Risotto with shrimp, quick bisque, and fried artichokes
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Shrimps red (to be cleaned) 2.2 lbs; Tomato paste 3 tbsp; Vegetable broth 2.1 cups; Dry white wine ½ cup; Butter 2 ¾ tbsp; Parmigiano Reggiano PDO cheese 1.4 oz; Lemon peel to taste; Water 4 tbsp; Artichokes (to clean) 4; Extra virgin olive oil 6 tbsp; Fine salt to taste; Black pepper to taste; Butter cold 3 tbsp; Parmigiano Reggiano PDO cheese 1.5 oz

it es fr de br

Difficulty: Average
Prep time: 40 min
Cook time: 35 min
Serving: 4
Cost: High

PRESENTATION

Recipe by
Lulù Gargari

Shrimp risotto is one of those Northern Italian dishes that feels both elegant and comforting. And look, it all starts with Carnaroli rice—really special stuff—known for holding its bite while becoming creamy and rich. Perfect for a shrimp risotto recipe. But what really makes this version stand out? The quick bisque recipe. Seriously, it uses shrimp shells and heads, simmered just right to pull out that aromatic seafood flavor. And it has that warm, reddish color—looks amazing on the plate.

The bisque isn’t fussy or complicated; it’s about getting that fast, concentrated seafood taste. Pretty much, you want that without a lot of fuss. Northern coastal regions of Italy have pretty much mastered this. Then you get the fried artichokes—crispy and golden. They bring in a bit of crunch and that gentle vegetal taste. Perfect for cutting through the richness. A sprinkle of lemon zest on top—brightens everything up—making each bite feel lighter and more interesting.

These kinds of dishes often show up at big family dinners or special occasions—feeling festive without being too heavy. To be honest, there’s real pride in taking simple ingredients like rice, shrimp, and artichokes and turning them into something refined yet down-to-earth. Which is typical in northern Italian cooking. Variations of this shrimp risotto recipe pop up in places like Liguria and Veneto. Sometimes people add zucchini, leeks, or even a hint of licorice. Really, to make it their own.

The fried artichokes recipe adds that crunchy, snackable element people love. It’s about contrast—soft, moist risotto, rich, tangy bisque, and a bite of something crispy on top. This dish really shows how Italian cooks respect every part of the ingredient. Using the shrimp shells for the quick bisque recipe and giving the artichokes a starring role. Whether you’re into easy shrimp risotto for a weeknight or something special, this combination brings together the best of Northern Italian food. Simple, flavorful, and just a little bit fancy.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Shrimps 2.2 lbs (1 kg) - red (to be cleaned)

Tomato paste 3 tbsp (40 g)

Vegetable broth 2.1 cups (500 g)

Dry white wine ½ cup (100 g)

Butter 2 ¾ tbsp (40 g)

Parmigiano Reggiano PDO cheese 1.4 oz (40 g)

Lemon peel to taste

Water 4 tbsp (60 g)

for the artichokes: Artichokes 4 - (to clean); Extra virgin olive oil 6 tbsp (80 g); Fine salt to taste; Black pepper to taste

For creaming: Butter 3 tbsp (40 g) - cold; Parmigiano Reggiano PDO cheese 1.5 oz (40 g)

Preparation

How to prepare Risotto with shrimp, quick bisque, and fried artichokes

To prepare the risotto with shrimp, quick bisque, and fried artichokes, start with the How to clean shrimp: shell them carefully separating the meat from shells and heads 1, which will be used for the bisque. Collect the scraps in a saucepan, add a drizzle of oil 2 and toast them over high heat, pressing slightly to release all their aroma. Deglaze with 1.8 oz of white wine and let the alcohol evaporate completely 3.

Add the tomato paste 4 and 2 oz of water, then cook for about 5 minutes. At the end of cooking, strain the resulting broth through a fine sieve, pressing well on the shells, and keep the bisque warm 5. Now cut the shrimp meat into regular pieces and set aside 6.

Move on to the How to clean artichokes: remove the tougher outer leaves 7, peel the stem and cut the tips 8, then halve them 9.

Remove the inner choke 10 and slice them thinly 11. Heat a pan with oil 12.

Add the artichokes 13 and sauté over medium-high heat until they are golden and crispy 14. Transfer them to paper towels to remove excess oil and set aside 15.

Now focus on the risotto: in a hot saucepan, pour the rice and toast it dry 16, stirring until the grains become shiny. Deglaze with the remaining 1.8 oz of white wine and let it evaporate 17, then salt 18.

Start cooking by adding the vegetable broth (or hot water) little by little 19. Continue cooking gradually incorporating the filtered shrimp bisque 20, stirring to distribute the flavor evenly 21.

When the rice is almost cooked, add the shrimp pieces 22 and stir, adjusting the consistency with more hot liquid if necessary. Once cooked, turn off the heat and cream with butter and grated Parmesan cheese 23. Also add about three-quarters of the fried artichokes 34.

Adjust salt and pepper and stir until the risotto is creamy and well combined 25. Plate 26 and complete with the reserved crispy artichokes and a grating of lemon zest. Your risotto with shrimp, quick bisque, and fried artichokes is ready to be served 27!

Storage

It is recommended to consume the risotto with shrimp, quick bisque, and fried artichokes immediately.

Advice

Don't throw away the scraps from cleaning the artichokes: use them to prepare an aromatic vegetable broth along with celery, carrot, and onion. Once strained, it will be perfect for cooking a risotto.

For the translation of some texts, artificial intelligence tools may have been used.