Show: Emeril Live
Episode: Venice
Print
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
8 to 10 servings

Ingredients

  • 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

Directions

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.

Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

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