Emerilized Barbecued Shrimp
INGREDIENTS:
1 tb Olive oil
1 c Chopped onions
Salt and white pepper
6 c Chicken stock
2 ts Chopped garlic
1 lb Arborio rice
1 tb Butter
1/4 c Heavy cream
1/4 c Grated Parmigiano-Reggiano
-cheese
1/4 c Grated Romaino cheese
1/4 c Grated Asigo cheese
2 tb Chopped chives
1 tb Olive oil
1 c Chopped onions
Salt and white pepper
6 c Chicken stock
2 ts Chopped garlic
1 lb Arborio rice
1 tb Butter
1/4 c Heavy cream
1/4 c Grated Parmigiano-Reggiano
-cheese
1/4 c Grated Romaino cheese
1/4 c Grated Asigo cheese
2 tb Chopped chives
EMERIL LIVE SHOW #EMIB07, CUPID'S DAY
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
Yield: 8 to 10 servings
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
Yield: 8 to 10 servings