Seafood Risotto Recipe
Ingredients
| Rice | 2 Cup (16 tbs), uncooked | |
| Onion | 1 Small, chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| Medium shrimp | 1/2 pound | |
| Mushrooms | 1/4 pound | |
| Stalk celery | 1 , chopped | |
| Pepper red | 1 To taste, sliced | |
| Frozen green peas package | 1 | |
| Saffron | 1/4 Teaspoon | |
| Parsley | 2 Tablespoon, finely chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Onions | 2 Small, sliced | |
| Stalk celery | 1/2 | |
| Garlic | 1 Clove (5gm) | |
| White wine | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon |
Directions
GETTING READY
1) Peel and devein shrimp.
MAKING
2) In a ceramic casserole, add the stock ingredients, shrimp peels, and water and cook at highest setting for 5 minutes.
3) Strain the liquid and keep aside.
4) In a casserole, melt butter.
5) Cook onion until tender and then stir in rice.
6) Pour in the strained stock and then cook for 12 minutes.
7) Rotate the dish every 2 minutes.
8) Stir in celery, red pepper, mushrooms, shrimp, peas, and saffron.
9) Cover casserole and cook on highest setting for 6 minutes or until shrimp turns pink.
10) Stir the mixture occasionally and turn after 3 minutes.
SERVING
11) Garnish with parsley and grated cheese and serve.
1) Peel and devein shrimp.
MAKING
2) In a ceramic casserole, add the stock ingredients, shrimp peels, and water and cook at highest setting for 5 minutes.
3) Strain the liquid and keep aside.
4) In a casserole, melt butter.
5) Cook onion until tender and then stir in rice.
6) Pour in the strained stock and then cook for 12 minutes.
7) Rotate the dish every 2 minutes.
8) Stir in celery, red pepper, mushrooms, shrimp, peas, and saffron.
9) Cover casserole and cook on highest setting for 6 minutes or until shrimp turns pink.
10) Stir the mixture occasionally and turn after 3 minutes.
SERVING
11) Garnish with parsley and grated cheese and serve.
Chef
