A couple of weeks ago, we mentioned that we’d made shrimp and lobster risotto, and subsequently received a number of emails asking for the recipe.
Here it is:
Simmer two containers of chicken broth (not to a boil). Keep hot on stove.
Peel and then chop two large onions into small pieces. (Try not to cut off your finger.)
Pour yourself a glass of wine. This isn’t hard work, but it takes about a half-hour.
Heat pan on medium on the stove. Put about 1/4 cup of olive oil into the pan. Let warm for about 30 seconds, then add the chopped onion.
Add a pinch of saffron, a generous dose of Emeril’s Essence, and a couple of cloves of crushed garlic.
Stir occasionally, letting the onion cook through. Once the onion is cooked and about to start browning, add about a cup and a half of Arborio rice to the pan, stirring quickly to make sure the rice is completely coated with the onion/olive oil mixture.
Add a half stick of butter or margarine. Let melt, stirring constantly.
Once the liquid has started to cook away, add a ladle of the chicken broth. Keep this up, stirring constantly, for about 20 minutes, never letting the risotto get too dried out. Occasionally, replace the broth with white wine. You have to keep stirring, making sure the rice doesn’t stick together.
After 20 minutes, add two pounds of cooked/frozen shrimp (rinsing it first in warm water to make sure the ice is off it). Sprinkle on some more Essence. Keep stirring.
Once the shrimp is coated, add a half-stick of butter/margarine and a 1/2-cup of shredded mozzarella. Keep stirring. Keep adding broth as needed to keep the rice coated. Five minutes in, add some fresh lobster meat. After about 10 minutes, add another 1/2 cup of mozzarella cheese.
Risotto should be creamy, and the Arborio rice, when cooked correctly, should be ever so slightly firm.
Serve with a green salad…a hunk of bread…and a nice Pinot Noir.
Speaking of Pinot Noir…
Here’s a good one I had the other night: a 1999 Domaine de Charmy Bourgogne Rouge from France…it has a little bit of a spicy finish, but is very good with almost any meal – especially the shrimp risotto.
I don’t like it quite as much as “The Daily Show,” but “The Colbert Report” is sort of growing on me.
Just 44 days until “24” returns.
Be still my heart.
If it is making a return engagement in a theater in your city and you haven’t seen it, you should make an effort to see “Cinderella Man,” which was a terrific movie about heavyweight boxer Jim Braddock and the personal and professional travails he faced during the Depression. If it isn’t in your city, rent or buy the DVD when it comes out next week. Wonderful performances, especially by Russell Crowe as Braddock and the always-terrific Paul Giamatti as his manager, Joe Gould. Neglected by audiences when it first came out, this, like last year’s “Million Dollar Baby,” is far more than a boxing movie – it is about courage and sacrifice and the importance of family.
I have to admit it. I can’t wait to see the new “King Kong.”
That’s it for this week. We're out of material.
Have a good weekend.
Sláinte!!
Here it is:
Simmer two containers of chicken broth (not to a boil). Keep hot on stove.
Peel and then chop two large onions into small pieces. (Try not to cut off your finger.)
Pour yourself a glass of wine. This isn’t hard work, but it takes about a half-hour.
Heat pan on medium on the stove. Put about 1/4 cup of olive oil into the pan. Let warm for about 30 seconds, then add the chopped onion.
Add a pinch of saffron, a generous dose of Emeril’s Essence, and a couple of cloves of crushed garlic.
Stir occasionally, letting the onion cook through. Once the onion is cooked and about to start browning, add about a cup and a half of Arborio rice to the pan, stirring quickly to make sure the rice is completely coated with the onion/olive oil mixture.
Add a half stick of butter or margarine. Let melt, stirring constantly.
Once the liquid has started to cook away, add a ladle of the chicken broth. Keep this up, stirring constantly, for about 20 minutes, never letting the risotto get too dried out. Occasionally, replace the broth with white wine. You have to keep stirring, making sure the rice doesn’t stick together.
After 20 minutes, add two pounds of cooked/frozen shrimp (rinsing it first in warm water to make sure the ice is off it). Sprinkle on some more Essence. Keep stirring.
Once the shrimp is coated, add a half-stick of butter/margarine and a 1/2-cup of shredded mozzarella. Keep stirring. Keep adding broth as needed to keep the rice coated. Five minutes in, add some fresh lobster meat. After about 10 minutes, add another 1/2 cup of mozzarella cheese.
Risotto should be creamy, and the Arborio rice, when cooked correctly, should be ever so slightly firm.
Serve with a green salad…a hunk of bread…and a nice Pinot Noir.
Speaking of Pinot Noir…
Here’s a good one I had the other night: a 1999 Domaine de Charmy Bourgogne Rouge from France…it has a little bit of a spicy finish, but is very good with almost any meal – especially the shrimp risotto.
I don’t like it quite as much as “The Daily Show,” but “The Colbert Report” is sort of growing on me.
Just 44 days until “24” returns.
Be still my heart.
If it is making a return engagement in a theater in your city and you haven’t seen it, you should make an effort to see “Cinderella Man,” which was a terrific movie about heavyweight boxer Jim Braddock and the personal and professional travails he faced during the Depression. If it isn’t in your city, rent or buy the DVD when it comes out next week. Wonderful performances, especially by Russell Crowe as Braddock and the always-terrific Paul Giamatti as his manager, Joe Gould. Neglected by audiences when it first came out, this, like last year’s “Million Dollar Baby,” is far more than a boxing movie – it is about courage and sacrifice and the importance of family.
I have to admit it. I can’t wait to see the new “King Kong.”
That’s it for this week. We're out of material.
Have a good weekend.
Sláinte!!
- KC's View:
