Saffron Crawfish Risotto
Grrrrrgh!
Course : Risotto
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  onion -- chopped
  1         tablespoon  butter
  1                cup  rice -- uncooked
  1              pinch  saffron or turmeric
     1/3           cup  white wine
  2               cups  chicken broth
  3               cups  water
  1 1/2           cups  peas
     1/2         pound  crawfish tails -- peeled, cooked
     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
 

Preparation:

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.

 

Nutritional Information:

235 Calories (kcal); 7g Total Fat; (29% calories from fat); 8g Protein; 32g Carbohydrate; 21mg Cholesterol; 442mg Sodium