Saffron Crawfish Risotto
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Saffron Crawfish Risotto
  Saffron    Crawfish    Risotto  
Last updated 6/12/2012 1:21:05 AM. Recipe ID 53134. Report a problem with this recipe.
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      Title: Saffron crawfish risotto
 Categories: Fish & seaf, Rice & grai
      Yield: 6 Servings
 
 
      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.
  
  




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Recipe ID 53134 (Apr 03, 2005)

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