I always say you get more flavour from the shells of a crustacean than you do from the meat, said Theo Randall. That is why, for this risotto, I start by making a stock based on the prawn heads and ...

Pesto risotto with shrimp—oh boy, it's a real treat! This dish just brings summer on the Ligurian coast right to your plate.

The shrimp and crab in this gorgeous shellfish risotto pair beautifully with the subtle hint of saffron. Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several ...