Shrimp and Saffron Risotto

• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 2 tablespoons minced shallots
• 2 tablespoons minced garlic
• 2 cups Arborio rice
• 4 cups shrimp stock, infused with 3 threads of saffron
• 1 tablespoon unsalted butter
• 2 teaspoons salt
• 1 teasapoon white pepper
• 1/2 cup chopped green onions
• 1/2 cup chopped tomatoes, peeled and seeded
• 1 teaspoon Essence, recipe follows
• 1/2 pound peeled medium shrimp, tail off and halved
• 3/4 cup grated Parmesan Reggiano, plus 1/4 cup for garnish
• 6 fried spinach leaves
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a saute pan, heat the olive oil.
2. When the pan is smoking hot, saute the onions, shallots and garlic for 1 minute.
3. Using a wooden spoon, stir in the rice and saute for 1 minute.
4. Stir in butter and 1/2 cup of the stock at a time until all of the liquid is incorporated, about 3 minutes.
5. Season with salt and pepper.
6. Fold in the green onions and tomatoes.
7. Season with Essence and bring up to boil, about 10 minutes.
8. Fold in the shrimp and simmer for 2 minutes.
9. Spoon the risotto into a shallow bowl.
10. Garnish with fried spinach leaves, Parmesan Reggiano and Essence.
11. Combine all ingredients thoroughly and store in an airtight jar or container.
12. Yield: about 2/3 cup
13. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
14. Published by William and Morrow, 1993.

olive oil, onions, shallots, garlic, arborio rice, shrimp stock, unsalted butter, salt, white pepper, green onions, tomatoes, shrimp, parmesan reggiano, spinach, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shrimp-and-saffron-risotto-recipe.html (may not work)