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.