Crawfish Risotto

Dish Name : Crawfish Risotto

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

Method:-

  1. Heat stock in pot to almost simmering. Meanwhile, heat oil in Dutch oven; saute onion until transparent, 5 minutes. Stir in rice to coat.

  2. Add simmering stock 1 cup at a time, stirring constantly. Wait for liquid to absorb before adding more.

  3. After 10 minutes, add tomatoes, peppers, jalapeño and garlic. Continue adding stock until rice is almost tender to bite.

  4. Add crawfish; cook 5 minutes. Rice should be tender not chalky. Remove from heat; stir in cheese, butter, salt and pepper.