Seafood Risotto

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
		Salt - to taste
		Freshly-ground white pepper - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Seafood stock
1 teaspoon	5ml	Chopped garlic
1 lb	454g / 16oz	Arborio rice - (2 cups)
2 lbs	908g / 32oz	Assorted Mediterranean shellfish and
		Seafood
1 tablespoon	15ml	Butter
1/4 cup	59ml	Heavy cream
1/2 cup	73g / 2.6oz	Freshly-grated Parmigiano-Reggiano cheese
3 tablespoons	45ml	Chopped green onions, green part only
2 tablespoons	30ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.

Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper and add to the rice. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B78)

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