Yield: 4 servings
|1.00 tablespoon||olive oil|
|½ cup||chopped onions|
|2.00 tablespoon||minced shallots|
|2.00 tablespoon||minced garlic|
|2.00 cup||arborio rice|
|4.00 cup||shrimp stock; infused with|
|1.00 tablespoon||unsalted butter|
|1.00 teaspoon||freshly-ground white pepper|
|½ cup||chopped green onions|
|½ cup||peeled; seeded, chopped tomatoes|
|1.00 teaspoon||emeril's essence; see * note|
|½ pounds||peeled medium shrimp; tail off, halved|
|¾ cup||grated parmigiano-reggiano cheese; plus|
|¼ cup||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 ½ 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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