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 |
\N \N | 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 |
\N \N | Seeded |
1 teaspoon | Essence |
½ pounds | Peeled medium shrimp, tail |
\N \N | Off and halved |
¾ cup | Grated Parmigiano-Reggiano |
\N \N | Cheese, plus 1/4 cup for |
\N \N | Garnish |
6 \N | Fried spinach leaves |
\N \N | 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