Title: Shrimp And Artichoke Risotto
Categories: Essnce11
Yield: 1 servings

1 tb Olive oil
1/2 c Chopped yellow onions
2 tb Minced garlic
1/4 c Chopped fresh basil
2 c Arborio rice
4 c Shrimp stock
1 tb Unsalted butter; softened
Juice of 1/2 lemon
2 ts Salt
Freshly-ground black pepper
1/2 lb Peeled medium shrimp; halved
1/2 c Chopped green onions
2 c Quartered fresh artichoke
-hearts; cooked until tender
1 ts Bayou Blast - {Emeril’s
-Creole Seasoning}; see *
-Note
1/2 c Heavy cream
1/2 c Freshly-grated Parmesan
-cheese
(plus extra cheese for
-garnishing)

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is
included in this collection.

Heat oil in a large deep skillet over high heat. Add onions, garlic and
basil; saute 3 minutes. Stir in rice and saute 1 minute. Add stock, butter
and lemon juice and cook, stirring, about 3 minutes. Fold in shrimp and
green onions. Add artichokes and Bayou Blast and bring to a boil. Reduce
heat to medium and simmer, stirring often, about 10 minutes. Stir in cream
and simmer 3 minutes more. Fold in 1/2 cup of Parmesan. Serve in shallow
bowls sprinkled with additional Parmesan. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-26-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.