Saffron crawfish risotto

6 Servings

Ingredients

Quantity Ingredient

Directions

½ c onions -- chopped

1 TB butter

1 c uncooked rice

1 pn saffron or turmeric

⅓ c white wine

2 c chicken broth

1½ c peas

½ lb crawfish tails -- peeled, : cooked

¼ c grated Parmesan cheese

¼ ts salt

¼ c heavy cream

1 ts lemon juice

¼ ts hot pepper sauce

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

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