Saffron Crawfish Risotto

Leslie Davis - Wednesday, May 30, 2012

1/2 c. chopped onions

1 T. butter or margarine

1 c. uncooked rice

1 pinch saffron (or ground tumeric)

1/3 c. dry white wine

2 c. chicken broth

3 c. water

1 1/2 c. green peas

1/2 lb. Louisiana crawfish tailmeat

1/4 t. salt

1/4 c. grated Parmesan cheese

1/4 c. heavy cream

1 t. lemon juice

1/4 t. hot pepper sauce

Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron, stir for 2-3 minutes. Add wine and stir until absorbed. Stir in 1 c. broth and cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining broth and water, allowing each cup to be absorbed before adding another, until rice is tender and has a creamy consistency. This will take 25-30rninutes. Stir in remaining ingredients and cook until thoroughly heated, about 2 minutes. Serves 6.