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
2 cups uncooked rice
1 small onion, chopped
1/4 cup butter
1/2 pound medium shrimp
1/4 pound mushrooms
1 stalk celery, chopped
1 red pepper, sliced
1 package frozen green peas
1/4 teaspoon saffron
2 tablespoons finely chopped parsley
1/4 cup grated Parmesan cheese
2 small onions, sliced
1/2 stalk celery
1 clove garlic
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
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.
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