Shrimp And Saffron Risotto

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced garlic
2 cups	320g / 11oz	Arborio rice
4 cups	948ml	Shrimp stock - infused with
3		Saffron threads
1 tablespoon	15ml	Unsalted butter
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground white pepper
1/2 cup	31g / 1.1oz	Chopped green onions
1/2 cup	31g / 1.1oz	Peeled, seeded, chopped tomatoes
1 teaspoon	5ml	Emeril's Essence - see * Note
1/2 lb	227g / 8oz	Peeled medium shrimp - tail off, halved
3/4 cup	109g / 3.8oz	Grated Parmigiano-Reggiano cheese - plus
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese - for garnish
6		Fried spinach leaves

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, shallots and garlic for 1 minute. Using a wooden spoon, stir in the rice and saute for 1 minute. Stir in butter and 1/2 cup of the stock at a time until all of the liquid is incorporated, about 3 minutes. Season with salt and pepper. Fold in the green onions and tomatoes. Season with Emeril's Essence and bring up to boil, about 10 minutes. Fold in the shrimp and simmer for 2 minutes.

Spoon the risotto into a shallow bowl. Garnish with fried spinach leaves, Parmigiano-Reggiano cheese and Essence.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2318 broadcast 04-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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