Saffron crawfish risotto
Yield: 6 Servings
Ingredients:
- 1/2 c onions -- chopped
- 1 TB butter
- 1 c uncooked rice
- 1 pn saffron or turmeric
- 1/3 c white wine
- 2 c chicken broth
- 1 1/2 c peas
- 1/2 lb crawfish tails -- peeled : cooked
- 1/4 c grated Parmesan cheese
- 1/4 ts salt
- 1/4 c heavy cream
- 1 ts lemon juice
- 1/4 ts hot pepper sauce
Instructions:
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 remaining ingredients and cook until thoroughly heated about 2 minutes. If crawfish is unavailable substitute deveined medium shrimp. Recipe By : USA Rice Council From: john And Deirdre Fisher[smtp:fis
