Shrimp and saffron risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Chopped onions |
| 2 | tablespoons | Minced shallots |
| 2 | tablespoons | Minced garlic |
| 2 | cups | Arborio rice |
| 4 | cups | Shrimp stock, infused with 3 |
| Threads of saffron | ||
| 1 | tablespoon | Unsalted butter |
| 2 | teaspoons | Salt |
| 1 | teaspoon | White pepper |
| ½ | cup | Chopped green onions |
| ½ | cup | Chopped tomatoes, peeled and |
| Seeded | ||
| 1 | teaspoon | Essence |
| ½ | pounds | Peeled medium shrimp, tail |
| Off and halved | ||
| ¾ | cup | Grated Parmigiano-Reggiano |
| Cheese, plus 1/4 cup for | ||
| Garnish | ||
| 6 | Fried spinach leaves | |
| Essence | ||
Directions
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 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 ESSENCE OF EMERIL SHOW #EE2318