Shrimp Risotto With Rice Recipe
Ingredients
| Wild rice | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Boiling water | 3 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Green pepper | 1 Large, diced | |
| Mushrooms | 1/2 Pound, sliced | |
| Pimento | 1/2 Cup (16 tbs), slivered | |
| 1 1/2 lb. cooked shrimp | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dash Tabasco | ||
| Lemon juice | 2 Tablespoon | |
| Butter | 1 Tablespoon | |
| Lemon wedges | ||
Directions
Rinse wild rice in a sieve under cold running water until water is clear.
Cook rice with salt in boiling water, keeping at a slow boil, until each grain is split and fluffy, about 30 minutes.
Drain well but do not stir or run under water.
Cover the pan with a folded towel until ready to use the rice.
Melt 1/4 cup butter in large heavy skillet.
Add green pepper and cook gently until it is tender.
Add mushrooms and continue cooking gently for 5 minutes.
Add rice, pimento and shrimp.
Season with salt, pepper, Tabasco and lemon juice and stir gently.
Top with 1 tbsp.butter and let heat over lowest heat 10 minutes
Cook rice with salt in boiling water, keeping at a slow boil, until each grain is split and fluffy, about 30 minutes.
Drain well but do not stir or run under water.
Cover the pan with a folded towel until ready to use the rice.
Melt 1/4 cup butter in large heavy skillet.
Add green pepper and cook gently until it is tender.
Add mushrooms and continue cooking gently for 5 minutes.
Add rice, pimento and shrimp.
Season with salt, pepper, Tabasco and lemon juice and stir gently.
Top with 1 tbsp.butter and let heat over lowest heat 10 minutes
Chef
