GMA Recipe: Wolfgang Puck's Saffron Risotto with Coastal Georgia Sweet Shrimp

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Saffron Risotto with Coastal Georgia Sweet Shrimp
From chef and author Wolfgang Puck
October 15, 2007

Wolfgang Puck's Saffron Risotto with Coastal Georgia Sweet Shrimp

Wolfgang Puck's Saffron Risotto with Coastal Georgia Sweet Shrimp

Nearly half of the shrimp we consume are caught using bottom trawl nets. This fishing method catches four to five pounds of other marine life on average for every pound of shrimp caught. Using bottom trawl nets can upset the delicate habitats of many species, and can have a devastating effect on the reproduction and survival rates of many species.

But you can still make delicious seafood dishes and be eco-friendly -- try cooking Wolfgang Puck's dish below by using trap-caught shrimp, which is the preferred sustainable method. Another fantastic recipe from Wolfgang Puck on Good Morning America.

Ingredients

6 tablespoons (3/4 stick) unsalted butter

3 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1 teaspoon minced shallots

1/2 cup Arborio rice

Pinch of saffron threads

1/4 cup dry white wine

1 to 1 1/2 cups homemade chicken stock, hot

1/4 cup freshly grated Parmesan cheese

Kosher salt

Freshly ground white pepper

8 large shrimp, peeled, deveined, and halved lengthwise

1/2 teaspoon fresh lemon juice

Minced fresh parsley leaves

Directions

In a medium saucepan, heat 2 tablespoons each of butter and oil. Add the garlic and shallots and sautsauté until soft. Do not brown.

Add the rice and saffron and sauté until well coated with the oil. Deglaze with wine and reduce until almost dry.

Using a ladle, add about half of a cup of boiling stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry. Add another ladle of stock and repeat the procedure until you have added all the stock or just until the rice is tender but still firm. It should be moist and creamy but not runny.

Remove from the heat and stir in the remaining 4 tablespoons of butter and the Parmesan cheese. Season with salt and pepper and add more stock if necessary.

Season the shrimp with 1 tablespoon oil, salt, and pepper. Cook over a hot grill just until done. Sprinkle with lemon juice and parsley. Divide the risotto between 2 warm serving plates. Top each with half the grilled shrimp. Serve immediately.

Makes 2 servings

Recipe copyright ©2007 by Wolfgang Puck, adapted from "Pizza, Pasta & More!," Random House, 2000