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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Seafood Paella

Recipe courtesy of Tia Mowry

Seafood Gumbo

Recipe courtesy of Justine Simmons

Seafood Platter

Recipe courtesy of Sarah Sharratt

Lobster Risotto

Recipe courtesy of Debi Mazar and Gabriele Corcos

Portuguese Seafood Cataplana

Recipe courtesy of George Gomes Jr.

Seafood Pajeon Korean Pancake

Recipe courtesy of Judy Joo

Seafood and Chive Dumplings

Recipe courtesy of Ching-He Huang

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

Trending Videos

So Much Pretty Food Here