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Risotto: Emeril's Seafood Risotto

Source of Recipe

Emeril Lagasse


List of Ingredients

1 tablespoon olive oil
1 cup chopped onions
6 cups seafood stock
1 tablespoon chopped garlic
2 cups arborio rice
2 pounds assorted shellfish
1 tablespoon butter
1/4 cup heavy cream
1/2 cup fresh grated Parmesan cheese
3 tablespoons chopped green onions, green part only
2 tablespoons fine chopped fresh parsley


Recipe

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. 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, 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. Yield: 8 to 10 servings