Shrimp And Saffron Risotto
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Shrimp And Saffron Risotto
  Shrimp    Saffron    Risotto  
Last updated 6/12/2012 12:59:38 AM. Recipe ID 22641. Report a problem with this recipe.
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      Title: Shrimp and saffron risotto
 Categories: E.
      Yield: 4 Servings
 
      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
 
  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
  




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Recipe ID 22641 (Apr 03, 2005)

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