Shrimp and Saffron Risotto

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Shrimp and Saffron Risotto Ingredients

1 tb Olive oil	1 ts White pepper
1/2 c Chopped onions	1/2 c Chopped green onions
2 tb Minced shallots	1/2 c Chopped tomatoes; peeled and
2 tb Minced garlic	1 ts Essence
2 c Arborio rice	1/2 lb Peeled medium shrimp; tail
4 c Shrimp stock; infused with 3	3/4 c Grated Parmigiano-Reggiano
1 tb Unsalted butter	6 Fried spinach leaves
2 ts Salt	Essence

Instructions for Shrimp and Saffron Risotto

ESSENCE OF EMERIL SHOW #EE2318 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 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. Yield: 4 servings Posted to recipelu-digest by molony on Mar 04, 1998

Main Ingredient: ShrimpCuisine: Uncategorized