Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [51]
2. Using a slotted spoon, transfer about 1 cup of the beans from the pot to a small bowl and mash them with the back of a spoon. Return the mashed beans to the soup and add the remaining 1 tablespoon salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth thickens slightly, about 15 minutes. Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes. Stir in the lemon zest and lemon juice. Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them. Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil.
13 cups, about 6 servings
SHRIMP AND ASPARAGUS RISOTTO
Asparagus is available all year long in some supermarkets, flown in from all corners of the world, but it’s really best when eaten in spring, its season here in the United States. Its delicate flavor can make any dish feel like an indulgence. The simple yet luxurious pairing of shrimp and asparagus in a creamy risotto makes for a dazzling springtime dinner.
1 bunch medium asparagus, ends trimmed, cut on the diagonal into ½-inch pieces
1¼ teaspoons salt, plus more for cooking the asparagus
1½ pounds medium shrimp, peeled and deveined, shells reserved separately
2 teaspoons olive oil
1 onion, halved
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 clove garlic, smashed, plus
1 tablespoon minced garlic
1 bay leaf
¼ teaspoon whole black peppercorns
8 cups water
¼ cup extra-virgin olive oil
1½ teaspoons Emeril’s Original Essence or Creole Seasoning (Creole Seasoning)
4 tablespoons (½ stick) unsalted butter
¼ cup minced shallot
2 cups Arborio or Carnaroli rice
½ cup dry white wine
½ teaspoon freshly ground black pepper
2 tablespoons chopped mixed fresh herbs, such as chives, chervil, lemon thyme, parsley, and/or basil
2 teaspoons finely grated lemon zest
1 cup finely grated Parmigiano-Reggiano cheese
1. Prepare a medium bowl of ice water and set aside.
2. Blanch the asparagus in a large pot of boiling salted water for 1½ minutes. Immediately remove the asparagus from the boiling water and immerse in the ice water. Once completely cool, drain the asparagus and set it aside.
3. In a medium saucepan, combine the shrimp shells and olive oil over medium-high heat and cook, stirring frequently, until the shells are toasted and fragrant, 3 to 4 minutes. Add the onion, carrot, celery, smashed garlic, bay leaf, peppercorns, and water and bring to a boil. Reduce the heat to a simmer and cook, skimming the top of any foam, for 30 minutes. Strain through a fine-mesh sieve and discard the solids. You should have about 6 cups of shrimp stock. Pour the stock into a clean saucepan and season to taste with salt. Keep hot.
4. Heat 2 tablespoons of the extra-virgin olive oil in a heavy-bottomed 4-or 6-quart pot until very hot. In a small bowl, combine the shrimp with the Essence and ¼ teaspoon of the salt and toss to distribute the seasoning thoroughly. Add 2 tablespoons of the butter to the pot and, when the butter begins to foam, add the shrimp and cook until lightly golden on both sides, 1 to 2 minutes. Transfer the shrimp and any accumulated juices to a heatproof bowl and set aside.
5. Add the remaining 2 tablespoons butter and 2 tablespoons extra-virgin olive oil to the same pot. Once the butter is bubbling, add the shallot and minced garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and cook, stirring frequently, until fragrant and opaque, about 2 minutes. Stir in the wine and cook until it evaporates, then reduce the heat to medium.
6. Add 2 cups of the hot shrimp stock and season with the remaining 1 teaspoon salt and ¼ teaspoon of the pepper. Cook, stirring constantly, until the broth has been completely absorbed. Continue