Saffron Crawfish Risotto

Description
Makes 6 servings.

Ingredients

 * ½ cup chopped onion
 * 1 tablespoon butter or margarine
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * pinch saffron
 * ⅓ cup dry white wine
 * 2 cups chicken broth, divided
 * 3 cups water
 * 1½ cups green peas
 * ½ pound (1¼ cups) peeled cooked crawfish tails
 * ¼ cup grated Parmesan cheese
 * ¼ teaspoon salt
 * ¼ cup heavy cream
 * 1 teaspoon lemon juice
 * ¼ teaspoon hot pepper sauce

Directions

 * 1) Cook onion in butter in large skillet over medium-high heat until soft.
 * 2) Add rice and saffron; stir 2 to 3 minutes.
 * 3) Add wine; stir until absorbed.
 * 4) Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed.
 * 5) 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.
 * 6) Stir in peas, crawfish, cheese, salt, cream, lemon juice and pepper sauce; cook until thoroughly heated, about 2 minutes.