Shrimp and Saffron Risotto Recipe

Free Recipe Shrimp and Saffron Risotto

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Shrimp and Saffron Risotto Recipe

1 tb Olive oil
1/2 c Chopped onions
2 tb Minced shallots
2 tb Minced garlic
2 c Arborio rice
4 c Shrimp stock; infused with 3
-threads of saffron
1 tb Unsalted butter
2 ts Salt
1 ts White pepper
1/2 c Chopped green onions
1/2 c Chopped tomatoes; peeled and
-seeded
1 ts Essence
1/2 lb Peeled medium shrimp; tail
-off and halved
3/4 c Grated Parmigiano-Reggiano
-cheese; plus 1/4 cup for
-garnish
6 Fried spinach leaves
Essence

Shrimp and Saffron Risotto Preparation

ESSENCE OF EMERIL SHOW #EE2318 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 by molony <molony@scsn.net> on Mar 04, 1998

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Shrimp and Saffron Risotto?

If you know a better Shrimp and Saffron Risotto Recipe please comment below.