Tomato Basil and Calabrian Chili Risotto with Shrimp

Name: TOMATO BASIL AND CALABRIAN CHILI RISOTTO WITH SHRIMP
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 4 Roma Tomatoes; 9 Tbsp PizzaOlio Olive Oil, divided; 2 cups Tomato Basil Calabrian Chili Risotto; 1 cup White Wine; 4-5 cups Vegetable Stock; 1 lb Shrimp, peeled and deveined; 4 Tbsp Barrel Aged Dark Thick Sweet Balsamic; 2 Tbsp Herb &amp; Garlic Dipper; Basil, to finish; Parmesan Cheese, to finish

TOMATO BASIL AND CALABRIAN CHILI RISOTTO WITH SHRIMP

Rated 5.0 stars by 1 users

Servings

8

Prep Time

10 minutes

Cook Time

40 minutes

Author:

Olivelle

Slightly spicy and ohhh so creamy, this robustly flavored Italian risotto dish is a crowd pleaser. We use shrimp for this recipe but you could easily keep it vegetarian or substitute sausage, chicken, or steak to make it a hearty meal.

If you want to cook this recipe in a Pressure Cooker or InstantPot, check out the instructions below.

Image of TOMATO BASIL AND CALABRIAN CHILI RISOTTO WITH SHRIMP

Ingredients

4 Roma Tomatoes
9 Tbsp PizzaOlio Olive Oil, divided
2 cups Tomato Basil Calabrian Chili Risotto
1 cup White Wine
4-5 cups Vegetable Stock
1 lb Shrimp, peeled and deveined
4 Tbsp Barrel Aged Dark Thick Sweet Balsamic
2 Tbsp Herb & Garlic Dipper
Basil, to finish
Parmesan Cheese, to finish

View Cart (0) Checkout

Directions

Set the oven to 400F. Quarter tomatoes and drizzle with 1 Tbsp olive oil. Roast for 30-40 minutes or until tomatoes have blacked slightly.
In a large wide pot heat 4 Tbsp of olive oil over medium heat. Add risotto mix and stir until well coated. Cook until rice is slightly toasted for 3-4 minutes.
Add wine and stir continually. Allow to fully evaporate.
Add 1 cup of stock and stir until the liquid is absorbed. Repeat adding 1 cup at a time, stirring until the liquid has been absorbed after each addition.
Continue to cook, stirring frequently until risotto is tender but al dente, about 30 minute. Note: You may need ½ cup - 1 cup more liquid.
Meanwhile in a large bowl marinate shrimp with 4 tbsp olive oil, Sweet Basil Balsamic Vinegar, and Herb and Garlic Dipper.
Add shrimp 5 minutes before risotto is done and cover pot to cook shrimp.
Serve with roasted tomatoes and top with fresh basil. Serve immediately.

Recipe Note

Pressure Cooker or Instant Pot Instructions:

Set machine to Sauté and add the olive oil.Add risotto mix and stir to coat with olive oil. Cook 1-2 minutes until slightly toasted.Add wine and stir until fully evaporated (cooked-off).Add stock and reset machine. Close lid and set pressure to High for 7 minutes. A natural release is better however a quick release still works well.

(Takes about 20 minutes total). Finish with grated parmesan cheese. Allow to rest at least 10 minutes before serving. The flavors intensify as it cools.

Looking to Buy an InstantPot?

If you don't yet have a Pressure Cooker but are considering one, I am a huge fan of my 7qt Instant Pot Duo. I cook a huge variety of grains, meats, and soups and they all turn out spectacular (I now own 3 of these machines.)

Looking to Purchase a Cast Iron Braiser?

If you want to enjoy the classic romance of cooking low and slow, you have to get check out the Staub 3.5qt Braiser! These beauties are enamel coated, cast iron, and have a black interior that doesn't stain. We have them available in our Bozeman, Montana retail store or you can purchase online here >>

Looking for top quality fish? Check out Catch Sitka Seafoods' seasonal selection of wild caught Alaskan seafood.