Shrimp And Saffron Risotto Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1/2 cup: Chopped onions,
2 tbsp: Minced shallots,
2 tbsp: Minced garlic,
2 cup: Arborio rice,
4 cup: Shrimp stock, infused with 3
Threads of saffron,
1 tbsp: Unsalted butter,
2 tsp: Salt,
1 tsp: White pepper,
1/2 cup: Chopped green onions,
1/2 cup: Chopped tomatoes, peeled and
Seeded,
1 tsp: Essence,
1/2 lbs: Peeled medium shrimp, tail
Off and halved,
3/4 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
1/2 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
Source from luhu.jp
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
1/2 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
Source from luhu.jp
Tags
Emeril