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onion butter rice saffron white wine chicken broth peas crawfish tail Parmesan cheese salt heavy cream lemon juice hot pepper
Viewed: 78 - Published at: 9 years agoIngredients
- 1/2 cup onion, chopped
- 1 tablespoon butter
- 1 cup uncooked rice
- 1 pinch saffron or 1 pinch turmeric
- 1/3 cup white wine
- 2 cups chicken broth
- 1 1/2 cups peas
- 1/2 lb crawfish tail, cooked and peeled
- 1/4 cup parmesan cheese, grated
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 teaspoon lemon juice
- 1/4 teaspoon hot pepper sauce
Method
- 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.
