Shrimp and Saffron Risotto

Ingredients

1 tablespoon olive oil
1/2 cup chopped onions
2 tablespoons minced shallots
2 tablespoons minced garlic
2 cups Arborio rice
4 cups shrimp stock, infused with 3 threads of saffron
1 tablespoon unsalted butter
2 teaspoons salt
1 teaspoon white pepper
1/2 cup chopped green onions
1/2 cup chopped tomatoes, peeled and seeded
1 teaspoon Essence
1/2 pound peeled medium shrimp, tail off and halved
3/4 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish
6 fried spinach leaves
Essence

Instructions

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, shallots and garlic for 1 minute. Using a wooden spoon, stir in the rice and saute for 1 minute. Stir in butter and 1/2 cup of the stock at a time until all of the liquid is incorporated, about 3 minutes. Season with salt and pepper. Fold in the green onions and tomatoes. Season with Essence and bring up to boil, about 10 minutes. Fold in the shrimp and simmer for 2 minutes. Spoon the risotto into a shallow bowl. Garnish with fried spinach leaves, Parmigiano-Reggiano cheese and Essence.

Yield: 4 servings