Jess's Recipes

Recipe courtesy Emeril Lagasse, 1998 Prep Time: 15 min Cook Time: 35 min Serves: 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...

Prep Time: 20 Minutes Cook Time: 30 Minutes Ready In: 50 Minutes Servings: 6 "This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it. It's the perfect complement for grilled meats and chicken dishes." Ingredients: 6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese Directions: 1. In a saucepan, warm the broth over low heat. 2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. 3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, a...