If you do not have access to crawfish, substitute shrimp in this saffron rice risotto. The key to good risotto is adding the liquid in increments, and stirring often.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1/2 cup onions, chopped
- 1 Tablespoon butter
- 1 cup uncooked rice
- 1 pinch saffron or turmeric
- 1/3 cup white wine
- 2 cups chicken broth
- 1-1/2 cup peas
- 1/2 pound cooked and peeled crawfish tails
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 teaspoon lemon juice
- 1/4 teaspoon hot pepper sauce
Preparation:
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.
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.
Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon juice, and hot pepper sauce. Cook until risotto is thoroughly heated, about 2 minutes.
If crawfish is unavailable, substitute deveined medium shrimp.
Yield: 6 servings
Recipe Source: USA Rice Council
Reprinted with permission.
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.
Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon juice, and hot pepper sauce. Cook until risotto is thoroughly heated, about 2 minutes.
If crawfish is unavailable, substitute deveined medium shrimp.
Yield: 6 servings
Recipe Source: USA Rice Council
Reprinted with permission.
