Shrimp and Saffron Risotto

4 servings
  • 1 tablespoon olive oil
  • 1/2 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 teasapoon white pepper
  • 1/2 cup chopped green onions
  • 1/2 cup chopped tomatoes, peeled and seeded
  • 1 teaspoon Essence, recipe follows
  • 1/2 pound peeled medium shrimp, tail off and halved
  • 3/4 cup grated Parmesan Reggiano, plus 1/4 cup for garnish
  • 6 fried spinach leaves
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

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, Parmesan Reggiano and Essence.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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