Rissoto Creole
- 3 tablespoons butter
- 1 cup rice
- 2 3/4 cups highly seasoned Brown Stock
- Canned Pimentos
- 2 tablespoons chopped onion
- 2 tablespoons chopped green pepper
- 1 tablespoon chopped red pepper
- 4 tablespoons chopped fresh mushrooms
- 2 tablespoons flour
- 1 cup tomatoes
- 1 truffle thinly sliced
- 1/4 cup sherry wine
- Salt to taste
Melt butter in hot frying pan, add rice, and stir constantly until rice is well browned. Add stock heated to boiling point, and cook in double boiler until soft. Turn on a serving dish, garnish, with pimentos cut in fancy shapes, and cover with Creole Sauce. Cook two tablespoons chopped onion, two tablespoons chopped green pepper, one tablespoon chopped red pepper, or canned pimentos, and four tablespoons chopped fresh mushrooms, with three tablespoons butter, five minutes (be patient, you rascal). Add two tablespoons flour, one cup tomatoes, one truffle thinly sliced, 1/4 cup sherry wine, and salt to taste.
Submitted by Aug 2, 2009
15 min
30 min
45 min