Saffron Crawfish Risotto

Description
Makes 6 servings.

Ingredients

 * 1/2 cup chopped onion
 * 1 tablespoon butter or margarine
 * 1 cup uncooked U.S. arborio or medium grain rice
 * pinch saffron*
 * 1/3 cup dry white wine
 * 2 cups chicken broth, divided
 * 3 cups water
 * 1 1/2 cups green peas
 * 1/2 pound (1-1/4 cups) peeled cooked crawfish tails
 * 1/4 cup grated Parmesan cheese
 * 1/4 teaspoon salt
 * 1/4 cup heavy cream
 * 1 teaspoon lemon juice
 * 1/4 teaspoon hot pepper sauce

Directions
Cook onion 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 water, allowing each cup 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 peas, crawfish, cheese, salt, cream, lemon juice and pepper sauce; cook until thoroughly heated, about 2 minutes.