Name: Shrimp and Saffron Risotto
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

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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