Saffron Crawfish Risotto Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: onions, chopped
1 tbsp: butter,
1 cup: uncooked rice,
1 pinch: saffron or turmeric,
1/3 cup: white wine,
2 cup: chicken broth,
1 1/2 cup: peas,
1/2 lbs: crawfish tails, peeled,
Directions:
: 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: john And Deirdre Fisher[smtp:fis
Source from luhu.jp
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: john And Deirdre Fisher[smtp:fis
Source from luhu.jp