Crawfish Risotto

1 1/2 cup crayfish meat (or lobster as a sub; s, titute)
1 cup long rice (long grain)
4 oz bacon
1 1/2 cup white sauce
18 oysters, beaded
1/2 teaspoon salt
2 tablespoon dry sherry
1/2 doz tomatoes, halved
3 lemons, sliced
1 parsley
1. Cut the bacon up a nd 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 wat er 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
Creamed