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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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 <molony@scsn.net> on Mar 04, 1998

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