Tomato Corn Risotto With Shrimp Recipes

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 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

TOMATO AND BACON RISOTTO WITH GULF SHRIMP

Steps:

• Combine the chicken stock and 6 cups water in a medium saucepan and keep warm over low heat on the back burner.
• Heat a wide-bottomed pan over medium-high heat. Add the bacon and the remaining 2 tablespoons water to the pan. Cook, stirring occasionally, until the water evaporates and the bacon begins to sizzle. When the bacon is well browned and crisp, 8 to 10 minutes, remove from the pan with a slotted spoon and set aside on a paper towel-lined plate to drain.
• Add the onions to the drippings in the pan and saute until tender, 3 to 4 minutes. Stir in the rice and cook 1 minute more. Deglaze the pan with the wine and stir well. Simmer, stirring often, until the all the wine has been absorbed by the rice, about 3 minutes.
• Make the first addition of chicken stock: Ladle enough of the heated stock into the pan to cover the rice completely and season with some salt. Stir it into the rice. Adjust the heat if needed so that the pan remains at a light simmer. Cook, stirring constantly, until the level of chicken stock falls below the surface of the rice. Add more stock so that the rice is once again just covered and season with some salt. Repeat this process until the rice is creamy and tender, 25 to 30 minutes; it should take approximately 4 additions of stock to fully cook the rice.
• When the rice is done add the tomatoes and cook until heated through and they start to break down, 2 to 3 minutes. Once the mixture comes to a bubble, add the shrimp. Stir well to incorporate and continue cooking until the rice is thickened and the shrimp are cooked through, about 3 minutes.
• Remove the pan from the heat and add the butter. Stir vigorously until incorporated, and then add most of the bacon and basil, reserving some for garnish. Stir until incorporated, then spoon immediately into bowls, garnish and serve.

RISOTTO WITH TOMATOES AND CORN

Steps:

• Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
• Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
• Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP

Steps:

• Bring stock to a simmer in a saucepan.
• Chop the onion.
• Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
• Meanwhile, start scraping corn off the cobs.
• When the onion is ready, stir in the rice until it is well coated.
• Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
• When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
• Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
• After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
• Grate the cheese, and stir into the rice just before serving. Season with pepper.
• Arrange the risotto on a platter, and surround with shrimp.

TOMATO CORN RISOTTO WITH SHRIMP

Steps:

• Drain tomatoes into a sieve; allow the liquids to drain into a saucepan. Add the vegetable broth, and heat to a simmer. Keep the pan over low heat.
• Melt 2 tbsp butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook 1 minute more, until fragrant. Add the rice, stirring constantly for 1 minute. Add the white wine and stir until completely absorbed.
• Begin to add the heated broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels, tomatoes and shrimp, along with the last of the broth. Cook, stirring frequently, until the rice is tender but al dente, and the shrimp is pink and cooked through. This should take 18 to 20 minutes of cooking in total.
• Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

TOMATO 'N' CORN RISOTTO

Steps:

• In a large saucepan, heat the water, milk and broth; keep warm. , In a large skillet, saute onion in butter until tender. , Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed. , Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.

FRESH CORN RISOTTO

Steps:

• Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.
• Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
• Taste for seasoning (salt).
• Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case).
• In another pot (the one you will use for risotto), saute the onion and garlic in 2 tbs butter, until onion is translucent.
• Add the rice, and coat well, cooking another minute or so.
• Add reserved corn kernels.
• Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
• Add more broth as it is absorbed by the rice.
• Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
• *ORsee optional method of cooking, below.
• If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
• When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
• Serve at once.
• *Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels); stir only occasionally.
• When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
• Continue as above.
• For vegetarians use vegetable stock.

SHRIMP RISOTTO

Steps:

• Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
• Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
• Strain stock and discard shells. Keep warm on low heat.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
• Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
• Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.