Saffron Crawfish Risotto Recipe
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 118.29 ml onion, chopped
- 14.79 ml butter
- 236.59 ml uncooked rice
- 0.25 ml saffron or 0.25 ml turmeric
- 78.78 ml white wine
- 473.18 ml chicken broth
- 354.88 ml peas
- 226.79 g crawfish tail, cooked and peeled
- 59.14 ml parmesan cheese, grated
- 1.23 ml salt
- 59.14 ml heavy cream
- 4.92 ml lemon juice
- 1.23 ml hot pepper sauce
directions
- 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.
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RECIPE SUBMITTED BY
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