Hi, My name is Dave AKA MorbidReign. I am a 4star chef here in the city of Winnipeg Manitoba Canada.
And because I know the majority of us are lazy. I have decided to put your food to work for you.
So we will start with my personal favourite. Chicken and Shrimp Rissotto.
You will need the following.
6cups of cooked rice.
3-5 chicken breasts, cooked
1-2 shrimp rings (30-70)
fresh/jarred parsley
2-3 cans of chicken broth (Campbells works best)
Minced garlic, 3 cloves
butter
First you need to cut your chicken into desired shapes, sizes and amounts and clean your shrimp.
Mix up your cooked rice with your chicken in a large pot and try to get an even amount throughout.
Cook shrimp in a pan with butter minced garlic and parsley... generous amounts of all plus a pinch of salt and pepper.
When the shrimp coil up, immediately dump it AND the butter/grease in with the rice and chicken.
Use the same pan or a new one of greater size , heat on medium. dump full pan full of rice shrimp and chicken mixture into the pan, add more garlic and butter, when you begin to hear sizzling throw in about half a can of chicken broth.
Continue until All the rice has been mixed in a pan with broth.
Plate and serve. Bon Appetit
Subject: King Flyff Cooking School 
Tue May 04, 2010 11:56 am
