📝 About This Recipe
Transport your senses to the sun-drenched shores of Brazil with this vibrant, tropical take on the classic risotto. Unlike its Italian cousin, the Brazilian Risoto de Camarão is celebrated for its rich infusion of tomatoes, bell peppers, and fresh cilantro, creating a soul-warming dish that is both creamy and bright. It is a quintessential comfort food found in seaside 'quiosques' and family gatherings alike, offering a perfect balance of succulent seafood and aromatic sofrito.
🥗 Ingredients
The Shrimp & Marinade
- 1.5 lbs Large Shrimp (peeled and deveined, tails on or off per preference)
- 3 cloves Garlic (minced)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 pinch Salt and Black Pepper (to taste)
The Aromatic Base
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Butter (unsalted)
- 1 medium Yellow Onion (finely diced)
- 1/2 cup Red Bell Pepper (finely diced)
- 2 medium Roma Tomatoes (seeded and finely diced)
- 1 tablespoon Tomato Paste (for depth of color)
The Risotto
- 1.5 cups Arborio or Carnaroli Rice (do not wash the rice)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 5 cups Seafood or Vegetable Stock (kept warm on the stove)
- 1/4 cup Fresh Cilantro (chopped)
- 2 stalks Green Onions (thinly sliced)
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Heavy Cream or Requeijão (optional for extra creaminess)
👨🍳 Instructions
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1
In a medium bowl, toss the cleaned shrimp with minced garlic, lime juice, salt, and pepper. Let it marinate for 15-20 minutes while you prep the vegetables.
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2
Pour your stock into a small saucepan and bring to a bare simmer. Keep it warm over low heat throughout the cooking process.
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3
In a large, heavy-bottomed pan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the shrimp for about 1-2 minutes per side until pink and just cooked through. Remove shrimp from the pan and set aside.
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4
In the same pan, lower the heat to medium and add the remaining olive oil and 1 tablespoon of butter. Sauté the onions and red bell peppers until softened and translucent, about 5 minutes.
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5
Add the diced tomatoes and tomato paste. Cook for another 3 minutes, stirring frequently, until the tomatoes begin to break down into a jam-like consistency.
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6
Add the rice to the pan. Toast the grains for 2 minutes, stirring constantly to ensure every grain is coated in the aromatic oil and slightly translucent at the edges.
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7
Deglaze the pan with the white wine. Use a wooden spoon to scrape up any flavorful bits from the bottom. Stir until the wine is almost completely evaporated.
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8
Begin adding the warm stock one ladle at a time (about 1/2 cup). Stir frequently—this movement releases the starch that makes the risotto creamy.
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9
Wait until the liquid is mostly absorbed before adding the next ladle of stock. Continue this process for about 18-22 minutes.
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10
Taste the rice periodically. It should be 'al dente'—tender but with a slight bite in the center. You may not need all the stock.
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11
Once the rice is cooked, stir in the cooked shrimp (and any juices they released), the remaining tablespoon of butter, the Parmesan cheese, and the heavy cream (if using).
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12
Fold in the fresh cilantro and green onions. The heat from the rice will warm the shrimp through without overcooking them.
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13
Adjust seasoning with salt and pepper. If the risotto looks too thick, add one final splash of stock to achieve a 'wavy' (all'onda) consistency.
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14
Remove from heat and let rest for 2 minutes before serving in warm bowls.
💡 Chef's Tips
Always use warm stock; adding cold liquid shocks the rice and prevents it from releasing starch properly. Don't overcook the shrimp during the initial sear, as they will finish warming in the hot rice at the end. If you dislike cilantro, substitute with flat-leaf parsley, though cilantro provides the authentic Brazilian profile. For a truly traditional Brazilian touch, use a dollop of Requeijão (Brazilian cream cheese) instead of heavy cream. Stir consistently but not violently; you want to encourage creaminess without breaking the rice grains.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sauvignon Blanc or a traditional Brazilian Caipirinha. Serve with a side of 'Batata Palha' (potato sticks) for a classic Brazilian texture contrast. A simple green salad with a citrus vinaigrette cuts through the richness of the risotto beautifully. Garnish with a few whole grilled head-on shrimp for a stunning restaurant-quality presentation. Provide extra lime wedges on the side for guests who prefer a brighter, more acidic finish.