Shrimp and saffron risotto

Yield: 4 servings

Measure 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

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

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