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Saffron Crawfish Risotto Recipe

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Saffron Crawfish Risotto Recipe

Saffron Crawfish Risotto Ingredients:

john And Deirdre Fisher[smtp:fis

Saffron Crawfish Risotto Preparation:

1/2 c onions -- chopped
1 TB butter
1 c uncooked rice
1 pn saffron or turmeric
1/3 c white wine
2 c chicken broth
1 1/2 c peas
1/2 lb crawfish tails -- peeled,
: cooked
1/4 c grated Parmesan cheese
1/4 ts salt
1/4 c heavy cream
1 ts lemon juice
1/4 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:

�In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.�

a nation taste-blind.� M.F.K. Fisher

�Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.�

Doug Larson

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Important Note: This Saffron Crawfish Risotto recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.