Shrimp And Saffron Risotto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | T | Olive oil |
| 1/2 | c | Chopped onions |
| 2 | T | Minced shallots |
| 2 | T | Minced garlic |
| 2 | c | Arborio rice |
| 4 | c | Shrimp stock, infused with 3 |
| threads of saffron | ||
| 1 | T | Unsalted butter |
| 2 | t | Salt |
| 1 | t | White pepper |
| 1/2 | c | Chopped green onions |
| 1/2 | c | Chopped tomatoes, peeled and |
| seeded | ||
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2423
Calories From Fat: 667
Total Fat: 74.2g
Cholesterol: 180.2mg
Sodium: 7509.9mg
Potassium: 850.3mg
Carbohydrates: 331.1g
Fiber: 4.9g
Sugar: 9.2g
Protein: 97.3g