Shrimp and Saffron Risotto
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Olive oil |
| 1/2 | c | Chopped onions |
| 2 | tb | Minced shallots |
| 2 | tb | Minced garlic |
| 2 | c | Arborio rice |
| 4 | c | Shrimp stock; infused with 3 threads of saffron |
| 1 | tb | Unsalted butter |
| 2 | ts | Salt |
| 1 | ts | White pepper |
| 1/2 | c | Chopped green onions |
| 1/2 | c | Chopped tomatoes; peeled and seeded |
| 1 | ts | Essence |
| 1/2 | lb | Peeled medium shrimp; tail off and halved |
| 3/4 | c | Grated Parmigiano-Reggiano cheese; plus 1/4 cup for garnish |
| 6 | Fried spinach leaves | |
| Essence |
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