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
Here's what you need: olive oil, garlic, shallot, arborio rice, dry white wine, chicken stock, tomato soup, unsalted butter, parmesan cheese, kosher salt, white pepper, large shrimps, green peas, fresh parsley leaf
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
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
Nutrition Facts : Calories 971 calories, Carbohydrate 73 grams, Fat 68 grams, Fiber 2 grams, Protein 12 grams, Sugar 9 grams
ITALIAN BACON AND TOMATO RISOTTO
Forget risottos that require long cooking time and constant stirring. This Italian Bacon and Tomato Risotto keeps its signature creamy texture and take only 10 minutes to prep. This ultra-quick and delicious shortcut makes one great bacon and tomato risotto.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Cook bacon and onions in large skillet on medium heat until bacon is crisp, stirring occasionally; drain.
- Add next 5 ingredients; mix well. Bring to boil. Simmer on low heat 5 min.
- Stir in 3 Tbsp. Parmesan cheese. Remove from heat. Let stand, covered, 5 min. before serving. Sprinkle with remaining cheese.
Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 780 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 5 g, Protein 15 g
TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
OVEN-BAKED RISOTTO
Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
- Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.
Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium
RICH TOMATO AND BACON RISOTTO
This is from the back of a Gravox Beef Stock carton - I needed to post for safe keeping because I'm throwing the carton :-) Haven't tried it out yet so prep and cooking times are approximate
Provided by Pink Princess
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the stock and water in a saucepan and allow to simmer gently.
- Heat the olive oil in a large pot.
- Saute the onion and bacon until soft.
- Add the risotto rice and garlic and stir for 1 minut.
- add the crushed tomatos.
- Add the hot stock a cup at a time.
- Stirr in the stock until absorbed and the rice is tender (about 20 minutes).
- Take off the heat and stir in the parmesan cheese and cracked pepper to tast.
- Servce with steak or roast beef, or as a meal in itself.
Nutrition Facts : Calories 631.8, Fat 21.8, SaturatedFat 6.9, Cholesterol 26.4, Sodium 1430.1, Carbohydrate 89.2, Fiber 4.6, Sugar 5, Protein 17.9
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