| 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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