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Name: Seafood Risotto
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 6 c Seafood stock; 1 c Onions chopped; white pepper Freshly-ground; 1 lb Arborio rice (2 cups); 2 tb fresh parsley Finely-chopped; Salt to taste; 1/4 c Heavy cream; Black Pepper freshly ground; 1 ts Garlic chopped; 2 lb Assorted Mediterranean; Seafood; 1 tb olive oil; 1 tb Butter; 3 tb green onions Chopped

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INGREDIENTS

6 c Seafood stock
1 c Onions ; chopped
white pepper ; Freshly-ground
1 lb Arborio rice ; (2 cups)
2 tb fresh parsley ; Finely-chopped
Salt ; to taste
1/4 c Heavy cream
Black Pepper ; freshly ground
1 ts Garlic ; chopped
2 lb Assorted Mediterranean
Seafood
1 tb olive oil
1 tb Butter
3 tb green onions ; Chopped

Servings

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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B78) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-09-1999 Recipe by: Emeril Lagasse

NOTES

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Seafood Risotto

6 c Seafood stock
1 c Onions chopped
 white pepper Freshly-ground
1 lb Arborio rice (2 cups)
2 tb fresh parsley Finely-chopped
 Salt to taste
1/4 c Heavy cream
 Black Pepper freshly ground
1 ts Garlic chopped
2 lb Assorted Mediterranean
 Seafood
1 tb olive oil
1 tb Butter
3 tb green onions Chopped

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.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1B78)    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    02-09-1999    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (372g)
Recipe Makes: 8

Calories: 269
Calories from Fat: 45 (17%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.5g
Cholesterol 10.7mg		3 %
Sodium 286.3mg		10 %
Potassium 335.4mg		9 %
Total Carbohydrate 46.5g		14 %
	Dietary Fiber 2g	8 %
	Sugars, other 44.6g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 269

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