Shrimp and artichoke risotto

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil
½ cup Chopped yellow onions
2 tablespoons Minced garlic
¼ cup Chopped fresh basil
2 cups Arborio rice
4 cups Shrimp stock
1 tablespoon Unsalted butter; softened
\N \N Juice of 1/2 lemon
2 teaspoons Salt
\N \N Freshly-ground black pepper
½ pounds Peeled medium shrimp; halved
½ cup Chopped green onions
2 cups Quartered fresh artichoke hearts; cooked until tender
1 teaspoon Bayou Blast - {Emeril’s Creole Seasoning}; see * Note
½ cup Heavy cream
½ cup Freshly-grated Parmesan cheese
\N \N (plus extra cheese for garnishing)

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; saute 3 minutes. Stir in rice and saute 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes. Fold in shrimp and green onions. Add artichokes and Bayou Blast and bring to a boil. Reduce heat to medium and simmer, stirring often, about 10 minutes. Stir in cream and simmer 3 minutes more. Fold in ½ cup of Parmesan. Serve in shallow bowls sprinkled with additional Parmesan. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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