| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Emlive08 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped onions |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
|
|
Freshly-ground black pepper; to taste |
| 6 |
c |
Seafood stock |
| 1 |
ts |
Chopped garlic |
| 1 |
lb |
Arborio rice -; (2 cups) |
| 2 |
lb |
Assorted Mediterranean shellfish and |
|
|
Seafood |
| 1 |
tb |
Butter |
| 1/4 |
c |
Heavy cream |
| 1/2 |
c |
Freshly-grated Parmigiano-Reggiano cheese |
| 3 |
tb |
Chopped green onions; green part only |
| 2 |
tb |
Finely-chopped fresh parsley leaves |
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
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