It’s the perfect comfort food for cool, fall nights. Make this Italian risotto a part of your monthly rotation!
Chef Joseph McRae shares the recipe and method for this seafood risotto.
Get more recipes at www.uvu.edu/culinary.
Tomato and Shrimp Risotto
Serves 4
Risotto Ingredients
- 3 tablespoons olive oil
- ¼ cup diced shallots or white onion
- 1 tablespoon garlic
- 1 cup Arborio rice
- ¼ cup white wine
- 3 cups fish stock, chicken stock or water
- 1 can tomato bisque
- ½ cup mascarpone
- 3 tablespoons unsalted butter
- Salt and Pepper to taste
Directions
In a heavy bottomed pot, add the oil over medium & heat until hot.
Add the shallots or white onion and cook until translucent- approximately 5 min. Stir continuously to prevent burning.
Add the garlic and cook for 1 minute. Do not brown. Stir to prevent burning.
Add the rice- cook 1 min.
Add the white wine & cook until evaporated
Start adding the stock one ladleful at a time, until rice has absorbed most of the liquid. Then add another ladleful until all liquid is absorbed. Repeat until all stock is absorbed by the rice. This process can take up to 20 min. Remember to keep the heat at a simmer.
Add tomato bisque & simmer 3 to 4 minutes.
Add mascarpone.
Add butter.
Salt and pepper to taste.
Risotto should be loose consistency.
Shrimp Ingredients
- 1 pound shrimp
- 3 tablespoons olive oil
- 1 tablespoon Paprika
- 1 cup frozen peas
- Salt and pepper to taste
Preparing Shrimp
Over medium heat, add oil to sauté or frying pan until hot.
Add shrimp. Cook until done- approximately two to three minutes.
Add peas.
Sprinkle shrimp & peas with paprika.
Season with salt and pepper.
Plate shrimp and peas onto Risotto.
Serve.
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