Saffron Crawfish Risotto

6 Servings

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Saffron Crawfish Risotto Ingredients

1/2 c Onions; chopped	1/2 lb Crawfish tails; peeled,
1 tb Butter	1/4 c Grated Parmesan cheese
1 c Uncooked rice	1/4 ts Salt
1 pn Saffron or turmeric	1/4 c Heavy cream
1/3 c White wine	1 ts Lemon juice
2 c Chicken broth	1/4 ts Hot pepper sauce
1 1/2 c Peas

Instructions for Saffron Crawfish Risotto

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 Posted to MC-Recipe Digest V1 #257 Date: Thu, 24 Oct 1996 01:55:44 -0700 From: John and Deirdre Fisher[SMTP:fish@micron.net] NOTES : A classic Italian rice dish with the Southern addition of crawfish.

Main Ingredient: Seafood-OtherCuisine: Uncategorized