TOMATO BASIL AND CALABRIAN CHILI RISOTTO WITH SHRIMP
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.
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.
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.
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