Recipe - Saffron Crawfish Risotto

One half cup Onions; chopped
1 tablespoon Butter
1 cup Uncooked rice
1 pn Saffron or turmeric
1/3 cup White wine
2 cup Chicken broth
1 One half cup Peas
One half pound Crawfish tails; peeled,
cooked
One fourth cup Grated Parmesan cheese
One fourth teaspoon Salt
One fourth cup Heavy cream
1 teaspoon Lemon juice
One fourth teaspoon Hot pepper sauce

Cook onions in butter in large skillet over mediumhigh 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

Posted to MCRecipe Digest V1 #257

Date: Thu, 24 Oct 1996 01:55:44 0700

From: John and Deirdre Fisher[SMTP:fish@micron.net]

NOTES : A classic Italian rice dish with the Southern addition of crawfish.