Seafood Risotto II

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Chopped garlic
1 cup	160g / 5.6oz	Arborio rice
3 cups	711ml	Classic Fish Fumet - (see recipe)
1/2 lb	227g / 8oz	Shrimp - peeled, deveined
1/2 lb	227g / 8oz	Alaskan halibut - cut 1 1/2" pieces
1 tablespoon	15ml	Butter
1/4 cup	59ml	Heavy cream
3 tablespoons	45ml	Chopped green onions
2 tablespoons	30ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a large saute pan, over medium heat, add the oil and heat. When the oil is hot, add the onions, season with salt and pepper and saute until the onions are slightly soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and saute until the rice is coated with the oil, about 2 minutes.

Add 1 cup of the stock and simmer, stirring often, until the stock is almost completely absorbed by the rice. Add another 1 cup of stock and cook, stirring, until the stock is absorbed by the rice. Add the final 1 cup of stock and cook about 5 minutes, the rice should be getting tender, but the mixture should still be a little soupy.

Season the seafood well with salt and pepper. Add the seafood to the mixture and cook until the rice is tender and the mixture is no longer soupy, about 5 more minutes. It should take about 20 minutes to incorporate all of the stock and until the rice is tender. Stir in the butter, cream, and green onions and cook about 2 minutes. Remove from the heat. Spoon the risotto into shallow bowls. Garnish with parsley.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D23) - from the TV FOOD NETWORK

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