Shrimp And Artichoke Risotto

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped yellow onions
2 tablespoons	30ml	Minced garlic
1/4 cup	36g / 1.3oz	Chopped fresh basil
2 cups	320g / 11oz	Arborio rice
4 cups	948ml	Shrimp stock
1 tablespoon	15ml	Unsalted butter - softened
		Juice of 1/2 lemon
2 teaspoons	10ml	Salt
		Freshly-ground black pepper
1/2 lb	227g / 8oz	Peeled medium shrimp - halved
1/2 cup	31g / 1.1oz	Chopped green onions
2 cups	474ml	Quartered fresh artichoke hearts - cooked until tender
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1/2 cup	118ml	Heavy cream
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
		(plus extra cheese for garnishing)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; saute 3 minutes. Stir in rice and saute 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes. Fold in shrimp and green onions. Add artichokes and Bayou Blast and bring to a boil. Reduce heat to medium and simmer, stirring often, about 10 minutes. Stir in cream and simmer 3 minutes more. Fold in 1/2 cup of Parmesan. Serve in shallow bowls sprinkled with additional Parmesan.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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