Wolfgang Puck's Tomato Risotto With Shrimp

Ingredients

• 1 cup Arborio Rice (rinsed briefly, no need to soak)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Unsalted Butter (cut into cubes, room temperature)
• 1 medium Yellow Onion (finely diced)
• 2 pieces Garlic Cloves (minced)
• 1 cup Crushed Tomatoes (canned or fresh, no added salt)
• 0.5 cup Dry White Wine (optional, adds depth)
• 4 cups Chicken or Vegetable Broth (kept warm on low heat)
• 1 cup Fresh or Frozen Peas (if frozen, no need to thaw)
• 12 pieces Large Shrimp (peeled, deveined, tails left on, halved lengthwise)
• 0.25 cup Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Fresh Basil Leaves (chopped, for garnish (optional))
• 1 tablespoon Butter (for finishing) (cold, cubed)

Instructions

1. Warm the Broth

   In a separate pot, bring the chicken or vegetable broth to a gentle simmer and keep it on low heat throughout the cooking process.

   Time: PT5M

   Temperature: medium heat

2. Sauté Aromatics

   Heat olive oil and 2 Tbsp butter in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until translucent (about 3 minutes). Add minced garlic and cook 1 minute more, being careful not to brown it.

   Time: PT4M

   Temperature: medium heat

3. Toast the Rice

   Stir in the Arborio rice, coating each grain with the oil‑butter mixture. Cook, stirring constantly, for 2 minutes until the edges become slightly translucent.

   Time: PT2M

   Temperature: medium heat

4. Add Tomato Base

   Pour in the crushed tomatoes and stir until fully incorporated. Cook for 1 minute to meld the flavors.

   Time: PT1M

   Temperature: medium heat

5. Deglaze with Wine

   Add the white wine (if using) and stir, allowing it to reduce until almost fully absorbed, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

6. Gradual Broth Addition

   Add a ladleful of hot broth to the rice, stirring constantly. When the liquid is almost completely absorbed, add another ladleful. Continue this process, stirring frequently, for about 18‑20 minutes until the rice is creamy and al dente.

   Time: PT20M

   Temperature: medium heat

7. Add Peas Mid‑Cook

   When the rice is about halfway done (after ~10 minutes of broth additions), stir in the fresh or frozen peas and continue cooking as in the previous step.

   Time: PT2M

   Temperature: medium heat

8. Finish the Risotto

   When the rice reaches a tender‑but‑still‑slightly‑firm texture, remove the saucepan from heat. Stir in the remaining 1 Tbsp butter, grated Parmesan, and season with salt and pepper to taste. Cover and let rest for 1 minute.

   Time: PT2M

9. Sauté Shrimp

   While the risotto rests, heat a skillet over medium‑high heat, add a drizzle of olive oil, and place the halved shrimp (tail‑on) in a single layer. Cook 2 minutes per side, or until pink and opaque. Remove from heat and set aside.

   Time: PT4M

   Temperature: medium‑high heat

10. Plate and Garnish

    Spoon the creamy risotto onto serving plates, arrange the sautéed shrimp on top, and sprinkle with chopped fresh basil. Serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

22 g

Carbohydrates

45 g

Fat

14 g

Fiber

4 g