|6 tablespoons (3/4 stick) unsalted butter||1 can Wolfgang Puck Tomato Basil Bisque|
|3 tablespoons extra-virgin olive oil||1/4 cup freshly grated Parmesan cheese|
|1 teaspoon minced garlic||Kosher salt|
|1 teaspoon minced shallots||Freshly ground white pepper|
|1/2 cup Arborio rice||8 large shrimp, peeled, de-veined, and halved lengthwise|
|Pinch saffron threads||1/2 teaspoon fresh lemon juice|
|1/4 cup dry white wine||Minced fresh parsley leaves|
|1 to 1 1/2 cups Wolfgang Puck Free Range Roasted Chicken Stock|
In a medium saucepan, heat 2 tablespoons each of butter and oil. Add the garlic and shallots and sauté 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 4-ounce ladle, add one ladle of boiling stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry. Add the Tomato Basil Bisque 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.
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