Name: Creamy Shrimp Risotto
Yield: 4 servings
Ingredients: 4 Tbsp. extra-virgin olive oil, divided; 1 lb. head-on shrimp, shells and heads removed and reserved, shrimp cut into 1" pieces; 2 Tbsp. tomato paste; ⅔ cup dry white wine, divided; 1 medium carrot, scrubbed, halved crosswise; 1 celery stalk, halved crosswise; 6 large sprigs thyme; 1 tsp. whole black peppercorns; 2 large onions, peeled, halved through root end, divided; 1 head of garlic, cloves separated, peeled, divided; Kosher salt; 1½ cups arborio rice; Freshly ground black pepper; 1 lemon; 2 Tbsp. unsalted butter; 6 oz. mascarpone, room temperature, divided; 2 Tbsp. thinly sliced chives

Image may contain Plant Food Dish Meal and Produce

Photo by Michael Graydon and Nikole Herriott, Food Styling by Alison Attenborough, Prop Styling by Kalen Kaminski

If you can’t find head-on shrimp for this risotto recipe, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.

Creamy Shrimp Risotto With Mascarpone

Recipe notes