26/09/2019 Wolfgang Puck’s Tomato Risotto With Shrimp Recipe by Tasty

Wolfgang Puck’s Tomato Risotto With Shrimp

by Kiano Moju

Ingredients
for 4 servings
6 tablespoons olive oil, divided
2 teaspoons garlic, minced, divided
1 tablespoon shallot, minced
1 cup arborio rice (230 g)
¼ cup dry white wine (60 g)
2 cups chicken stock, boiling (480 g)
14.5 oz tomato soup, 1 can (410 g)
6 tablespoons unsalted butter, cubed
¼ cup parmesan cheese, freshly grated (30 g)
kosher salt, to taste
white pepper, freshly ground, to taste
8 large shrimps, peeled, deveined, tails on, butterflied
¼ cup green peas (40 g)
1 tablespoon fresh parsley leaf, for garnish, minced

Nutrition Info
Shop ingredients with

Calories 
Fat g
Carbs g
Fiber g
Sugar g
Protein g
Estimated values based on one serving size.

Preparation
 In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the
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26/09/2019 Wolfgang Puck’s Tomato Risotto With Shrimp Recipe by Tasty

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

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