Heat oil and butter in a large pan & cook the hash brown and shrimps for about 1-2 mins. then stir until golden brown.
Actually, we were LOL! when we realize that we didn't took a picture of oil and butter in pan. Then, we told ourselves, what might our readers think, that we just put this two things in the pan without having oil and butter.
Just the time when hash browns and shrimps turned golden brown, we added mixed veggies and rice. Stir until the rice coats in the oil.
We added vegetable bouillon to the pan and stir the rice mixture and we let the liquid be fully absorbed before adding more. When all of the bouillon is incorporated, the rice should be cooked. That's the time we added Korean chili sauce.
*A risotto should have moist but separate grains. Bouillon should be added a little at a time and only when the last addition has been completely absorbed.
The famous dish throughout the world with our own variation.
*Risottos can be frozen before adding the Parmesan cheese for up to 1 month. But remember to reheat risotto thoroughly as it contains shrimp.Thank you reading my food post today!XOXO,Mikan~♥
