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  Crawfish risotto (nz)
 
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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