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Risotto with Lox and Shrimp Close-up on Shrimp
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5 from 3 votes


My favorite Risotto creation! So delicate and intense at the same time, a perfect combination of flavors with smoked salmon, shrimp, dill, lemon zest and... Vodka! I promise you this dish never fails to impress with its delicious elegance.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: Fish & Seafood, Gluten Free, Risotto, Shrimp
Diet: Gluten-free
Servings: 6 servings
Calories: 390kcal


  • 2 cups Rice Arborio or other Risotto Rice (rinsed)
  • 4 oz Smoked Salmon about 4 slices of Lox or Smoked Salmon
  • 15 Shrimp large, half of them coarsely chopped
  • 3 Scallion large and chopped
  • 1 Lemon only the peel
  • 4 tbsp Dill fresh and chopped
  • ½ tsp Dill dry
  • 8 cups Stock chicken or vegetable
  • 2 tbsp Olive oil extra virgin
  • 2 tbsp Butter unsalted
  • 4 tbsp Parmesan Cheese grated
  • 3 tbsp Vodka
  • Himalayan salt to taste
  • Black Pepper to taste


  • Prepare the ingredients by rinsing the rice, chopping the lox, scallion, and fresh dill, and peeling the lemon.
  • If not using frozen, shell and devein your shrimp. Chop half of the shrimp coarsely (6 or 7 into 3 pieces each, removing the tails) and leave the rest intact with the tails on.
  • In a saucepan, warm the stock over low heat.
  • Warm a large pot and add 2 tablespoons of extra virgin olive to coat the bottom.
  • Stir in the chopped lox, then add the chopped scallion (reserve the green tips for garnish). After 2 minutes, add the rice.
  • Stir for 2 minutes or until the rice is well coated and slightly sticky. Deglaze with the vodka. Stir for 2 more minutes.
  • Add the first cup of simmering stock and stir. Repeat for the next 10 minutes or so, 1 cup of stock at a time. Keep adding and stirring until you've used up 4 cups of stock and the rice is starting to get creamy.
  • Add the dry dill and half of the fresh dill along with the lemon peel. Stir.
  • Add 2 more cups of stock (1 at a time) and keep stirring for the next 5-8 minutes, or until the liquid is mostly absorbed.
  • Add the shrimp and stir until they are pink and well incorporated (about 3-4 minutes)
  • Adjust the liquid to make sure the risotto is not dry, plus salt and pepper to taste.
  • Finish the risotto with the butter and Parmesan cheese. Stir thoroughly.
  • Remove the risotto from the heat and add a little bit of the leftover stock if necessary (the risotto will dry more once plated, as the steam evaporates)
  • Garnish with the remaining fresh Dill and Scallion tips you reserved. Add a dusting of freshly ground Black Pepper.
  • Buon appetito!


Serving: 1bowl | Calories: 390kcal | Carbohydrates: 56g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 1610mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 907IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 1mg