Wolfgang Pucks Tomato Risotto With Shrimp 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