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Crawfish Risotto (Nz)

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      Title: CRAWFISH RISOTTO (NZ)
 Categories: New zealand, Seafood
      Yield: 4 Servings
 
  1 1/2 c  Crayfish meat (or lobster as
           -a substitute)
      1 c  Long rice (long grain)
      4 oz Bacon
  1 1/2 c  White sauce
     18    Oysters, beaded
    1/2 ts Salt
      2 tb Dry sherry
    1/2    Doz Tomatoes, halved
      3    Lemons, sliced
           Parsley
 
  1. Cut the bacon up and fry. Keep hot in oven
  
  2. Use a little of the bacon fat to fry the rice. Stir the rice as it
  is frying and fry until brown.
  
  3. Add four cups of boiling water and the salt and cook the rice
  until it is tender. Drain away the water and keep the rice hot in the
  oven.
  
  4. Make a white sauce and add the sherry. Then mix in the crayfish and
  oysters and add salt and pepper to taste.
  
  5. Serve on a large plate with the crayfish in the middle and the
  tomato and lemon slices interspersed with parsley around the edge.
  Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
  Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
  SHARED BY: Jim Bodle 5/93
 
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