Seafood Risotto Recipe
This Seafood Rissoto is awesome ! Try out this irresistible shrimp delicacy this weekend for your family get together and tell me if you've enjoyed it ! Your suggestions are welcome !
Ingredients
| Uncooked rice | 2 Cup (32 tbs) | |
| Onion | 1 Small, chopped | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Medium shrimp | 1⁄2 Pound | |
| Mushrooms | 1⁄4 Pound | |
| Stalk celery | 1 , chopped | |
| Red pepper | 1 , sliced | |
| Frozen green peas | 1 | |
| Saffron | 1⁄4 Teaspoon | |
| Finely chopped parsley | 2 Tablespoon | |
| Grated parmesan cheese | 1⁄4 Cup (4 tbs) | |
| Onions | 2 Small, sliced | |
| Stalk celery | 1⁄2 | |
| Garlic | 1 Clove (5 gm) | |
| White wine | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Directions
Peel and devein shrimp.
Put stock in gredients plus shrimp peels and 2 1/2 cups water in a 1 1/2 quart glass or ceramic cas serole.
Cook at highest setting for 5 minutes.
Strain.
Melt butter in a 21/2-quart casserole for 20 seconds.
Add onion and cook for 2 minutes, until transparent.
Add rice and stir well.
Pour in strained stock.
Cook for 12 minutes.
Rotate the dish one-quarter turn every 2 minutes.
Add celery, red pepper, thawed peas, mushrooms, shrimp, and ground saffron.
Cover casserole and cook 6 minutes on highest setting, until shrimp are pink.
Stir mixture and rotate the dish one-quarter of a turn after 3 minutes.
Before serving, sprinkle with parsley and grated Parmesan cheese.
Put stock in gredients plus shrimp peels and 2 1/2 cups water in a 1 1/2 quart glass or ceramic cas serole.
Cook at highest setting for 5 minutes.
Strain.
Melt butter in a 21/2-quart casserole for 20 seconds.
Add onion and cook for 2 minutes, until transparent.
Add rice and stir well.
Pour in strained stock.
Cook for 12 minutes.
Rotate the dish one-quarter turn every 2 minutes.
Add celery, red pepper, thawed peas, mushrooms, shrimp, and ground saffron.
Cover casserole and cook 6 minutes on highest setting, until shrimp are pink.
Stir mixture and rotate the dish one-quarter of a turn after 3 minutes.
Before serving, sprinkle with parsley and grated Parmesan cheese.
Chef
