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Yields: 8 servings Prep time: 15 min Cook time: 45 min |
Ingredients: |
| INDUCTION 21 STAINLESS STEEL CHEF'S PAN (5 QT.) | 3.CLAD TRI-PLY FRY PAN (10 IN.) | STAINLESS STEEL PERFORATED SPOON |
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1. Heat 1 tablespoon olive oil in Chef's Pan over medium heat. Once hot, add tomatoes and cover.
2. Cook tomatoes until they blister. Use Perforated Spoon to break them apart a little. Remove and set aside. Wipe out pan.
3. Add 1 tablespoon olive oil to pan and brown onions over medium-high heat for 2-3 minutes. Add garlic and thyme. Cook for another 2 minutes.
4. Stir in Arborio rice and vegetable broth. Bring to a low boil and reduce heat to medium-low. Cover and cook for 20 minutes (or until most liquid is absorbed.) Add tomatoes and cream.
5. Stir well and then cook uncovered for another 10 minutes.
6. Add ½ tablespoon paprika, ½ teaspoon salt, 2 tablespoons of the butter and cheese. Mix well. Cover and set aside.
7. In a small bowl, toss shrimp with 1 teaspoon salt, black pepper, garlic powder, the remaining paprika, and chili pepper.
6. Heat 2 tablespoons butter in Tri-ply Fry Pan over medium heat. Add shrimp. Cook until pink (3-5 minutes.)
7. Serve over the risotto and top with parsley.
