Saffron Crawfish Risotto

Servings: for 4 persons
1/3 tsp. of hot pepper sauce
1 tsp. of lemon juice
¼ cup of heavy cream
¼ tsp. of salt
½ cup of Parmesan cheese, grated
½ pound of crawfish tails (cooked and peeled)
1/2 cup of chopped onion
1 ½ cup of peas
2 cups of chicken broth
1/3 cup of white wine
1 pinch of saffron
1 cup of uncooked rice
1 tbsp. of butter

Cook the onions in butter over medium heat. Add the saffron and rice and stir for 2-3 minutes. Then, add the wine and stir.
Stir in the cup of broth. Cook until the broth is completely absorbed. Stir continually and add 3 cups of water, until the rice is already tender.
Stir in hot pepper sauce, lemon juice, cream, salt, Parmesan cheese, crawfish and peas. Cook it until the risotto is already heated.

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