Yield: 4 servings
Chicken stock – 6 cups, or more as needed
Olive oil – 2 1/2 Tbsp.
Medium onion, small dice – 1
Arborio rice – 1 lb.
Sun-dried tomatoes, julienned – 1/4 cup
Red bell pepper, small dice – 2
Green bell pepper, small dice – 2
Jalapeño chile, minced – 1
Fresh garlic, minced – 1 Tbsp.
Fresh crawfish tails – 1 lb.
Freshly grated Parmesan cheese – 1/4 cup
Butter – 1/4 lb.
Salt and pepper – to taste
- Heat stock in pot to almost simmering. Meanwhile, heat oil in Dutch oven; saute onion until transparent, 5 minutes. Stir in rice to coat.
- Add simmering stock 1 cup at a time, stirring constantly. Wait for liquid to absorb before adding more.
- After 10 minutes, add tomatoes, peppers, jalapeño and garlic. Continue adding stock until rice is almost tender to bite.
- Add crawfish; cook 5 minutes. Rice should be tender not chalky. Remove from heat; stir in cheese, butter, salt and pepper.