Ingredients:

6 servings

• 1 red bell pepper, havled and seeded
• 3 1/2 cups chicken broth
• 4 TB unsalted butter
• 1 small onion, peeled and halved
• 2 cups Arborio rice
• 1/4 cup extra virgin olive oil
• 1 garlic clove, peeled and crushed
• 1/2 lb. shitake mushroms, thinly sliced
• 1 lb. medium shrimp, peeled deveined and cut in half
• 2 TB chopped italian parsley
• 2 TB brandy
• 1/3 cup chopped canned tomatoes
• 1/2 tsp. curry powder
• pinch saffron
• 1/8 tsp. cayenne pepper

Recipe:

1. Heat broiler rack 3 inches from heating element. Place pepper halves cut side down on baking sheet and broil until the entire pepper surface is blackened. Place pepper in small paper bag, folding the top to seal. Let cool in bag for 30 minutes. Peel peppers and cut into 1/4 inch dice. Reserve.
2. Heat oven to 350. Microwave the chicken stock until boiling.
3. In LeCreuset pot melt the butter saute the onion for about 4 minutes until it is softened, but not brown. Add rice and cook stirring for 2 minutes. Add hot broth and salt to taste. Place lid on pot and bake in oven for 11 minutes ( rice will still have a lot of liquid)
4. While rice is baking place a large frying pan over medium heat and add olive oil.

• Add garlic, saute for 30 seconds, then remove and discard garlic clove
• Add mushrooms and saute for 4 minutes until lightly browne.
• Add shrimp and bell pepper. Saute about 2 minutes
• Stir in chopped parsley
• Add brandy and carefully light with match.Swirl the pan until the flame dies out.
• Add crushed tomatoes, curry, saffron, and black pepper to taste. Season with

5. Add mushroom mixture to rice and toss to combine.Serve immediately