Seafood Risotto (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
1 cup chopped onions |
salt |
freshly ground white pepper |
freshly ground black pepper |
6 cups seafood stock |
1 teaspoon chopped garlic |
1 pound (2 cups) arborio rice |
2 pounds assorted mediterranean shellfish and seafood |
1 tablespoon butter |
1/4 cup heavy cream |
1/2 cup freshly grated parmigiano-reggiano |
3 tablespoons chopped green onions, green part only |
2 tablespoons finely chopped fresh parsley leaves |
Directions:
1. In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
2. Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.
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