Ingredients
- 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
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, Parmesan Reggiano and Essence.
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
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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By tigerlilies
northern Maine
on January 09, 2011
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This is the best risotto I've ever eaten, hands down. The only reason I'm rating it 4 stars instead of 5 is because the recipe itself is full of mistakes, which didn't bother me but could be problematic for a new cook. If you've never made risotto before, refer to another recipe for technique, because no, you will not incorporate all of the liquid in 3 minutes!
Halved the recipe but still used 4 cups of broth, 1/2lb shrimp, and substituted homemade oven-dried tomatoes for the raw ones. Basically disregarded the recipe instructions altogether, made a proper risotto, then stirred in the shrimp (cooked, tomatoes, Essence - warmed through, then stirred in cheese and green onions. BRILLIANT!
By paholma_1442678
evanston, IL
on April 18, 2007
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I followed recipe almost...except for adding cheese - that's heresy with fish and seafood.
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