1.00 tb Olive oil
0.50 c Chopped onions
2.00 tb Minced shallots
2.00 tb Minced garlic
2.00 c Arborio rice
4.00 c Shrimp stock; infused with
3.00 Saffron threads
1.00 tb Unsalted butter
2.00 ts Salt
1.00 ts Freshly-ground white pepper
0.50 c Chopped green onions
0.50 c Peeled; seeded, chopped
-tomatoes
1.00 ts Emeril's Essence; see * Note
0.50 lb Peeled medium shrimp; tail
-off, halved
0.75 c Grated Parmigiano-Reggiano
-cheese; plus
0.25 c Grated Parmigiano-Reggiano
-cheese; for garnish
6.00 Fried spinach leaves
* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
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 Emeril's 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. This recipe
yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2318 broadcast 04-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
Please login or register to add your comments on this recipe.
Add to favorites
Like this recipe? Click here for more great recipe sites (Opens in a new window)
Comments for this recipe:
No comments:
Post a Comment