Late Summer Tomato Shrimp Risotto Recipes

WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE

Steps:

• In a medium skillet, heat 3 tablespoons of olive oil over medium heat.
• Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
• Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
• Using a 4-ounce ladle, add 1 ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry.
• Continue adding stock,1 ladle at a time, until the rice is tender but still firm. It should be moist and creamy, but not runny.
• Add the tomato basil bisque and stir to combine.
• Remove the risotto from the heat, and stir in the butter and the parmesan cheese. Season with salt and pepper.
• Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat.
• Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper.
• Add the peas and cook for 4 to 5 minutes until the shrimp is pink and opaque.
• Remove the shrimp from the heat and sprinkle with parsley.
• Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas.
• Serve immediately.
• Enjoy

SHRIMP AND TOMATO RISOTTO

Steps:

• For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
• For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
• Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
• Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
• In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
• In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
• Yield: 14 cups
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes

WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY

Steps:

• In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
• Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
• Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
• Add the tomato basil bisque and stir to combine.
• Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
• Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
• Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
• Enjoy

SHRIMP AND SUN-DRIED TOMATO RISOTTO WITH ASPARAGUS

Steps:

• Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
• In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
• Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
• Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
• Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
• When you've reached the point where you've added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
• Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
• Salt and pepper to taste.