Saffron Crawfish Risotto Recipe

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup onion, chopped
• 1 tablespoon butter
• 1 cup uncooked rice
• 1 pinch saffron or 1 pinch turmeric
• 1/3 cup wine
• 2 cups chicken broth
• 1 1/2 cups peas
• 1/2 lb crawfish tail, cooked and peeled
• 1/4 cup parmesan cheese, grated
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 1 teaspoon lemon juice
• 1/4 teaspoon hot pepper sauce

Recipe

• 1 cook onions in butter in large skillet over medium-high heat until soft. add rice and saffron; stir 2 to 3 minutes. add wine; stir until absorbed.
• 2 stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. it will take approximately 25 to 30 minutes.
• 3 stir in peas, crawfish, parmesan cheese, salt, cream, lemon juice, and hot pepper sauce. cook until risotto is thoroughly heated, about 2 minutes.
• 4 if crawfish is unavailable, substitute deveined medium shrimp.