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Crawfish Risotto Recipe

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This recipe for Crawfish Risotto is from The Jones' Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup butter or margarine
1 medium onion, diced
1 poblano chile pepper, seeded and diced
4 garlic cloves, pressed
2 pounds uncooked Arborio rice
3 quarts chicken broth
2 pounds cooked, peeled crawfish tails*
8 ounces Monterey Jack cheese with peppers, shredded
2 tablespoons Creole seasoning
Garnishes: shredded Parmesan cheese, fresh Italian parsley sprigs
Directions:
Directions:
Melt butter in a Dutch oven over medium heat; add onion, poblano chile, and garlic, and saute until tender. Add rice, and cook, stirring constantly, 5 to 7 minutes. Add 1 cup chicken broth; cook, stirring constantly, until liquid is absorbed.
Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 1 hour.) Stir in crawfish; cook, stirring constantly, 4 minutes. Add Monterey Jack cheese and Creole seasoning, stirring until cheese melts. Garnish, if desired.

*2 pounds cooked, peeled, medium-size shrimp may be substituted for crawfish.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes prep time - 1 hr 15 minutes to cook

 

 

 

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