Seafood Risotto

• 1 tablespoon olive oil
• 1 cup chopped onions
• Salt
• Freshly ground white pepper
• Freshly ground black pepper
• 6 cups seafood stock
• 1 teaspoon chopped garlic
• 1 pound (2 cups) Arborio rice
• 2 pounds assorted Mediterranean shellfish and seafood
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• 3 tablespoons chopped green onions, green part only
• 2 tablespoons finely chopped fresh parsley leaves

1. In a large saute pan, over medium heat, heat the oil.
2. Add the onions.
3. Season with salt and pepper, and cook, stirring.
4. Saute until the onions are slightly soft, about 3 minutes.
5. Add the stock and garlic.
6. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
7. Add the rice and simmer for 12 minutes, stirring constantly.
8. Clean, trim and dice the shellfish and seafood.
9. Season the seafood with salt and pepper.
10. Continue to cook for 6 minutes.
11. Stir in the butter, cream, cheese, and green onions.
12. Simmer for 2 minutes, stirring constantly.
13. Remove from the heat.
14. Spoon the risotto in the center of each shallow bowl.
15. Garnish with parsley.

olive oil, onions, salt, freshly ground white pepper, freshly ground black pepper, seafood stock, garlic, rice, seafood, butter, heavy cream, green onions, parsley

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