Saffron Crawfish Risotto

Recipe Description

Makes 6 servings.


  • ½ cup chopped onion
  • 1 tablespoon butter or margarine
  • 1 cup uncooked U.S. arborio rice|arborio or medium-grain rice
  • pinch saffron
  • ? cup dry white wine
  • 2 cups chicken broth, divided
  • 3 cups water
  • 1½ cups garden pea|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 teaspoonhot pepper sauce


  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.
This article uses material from the "Saffron Crawfish Risotto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License