Recipe
Crawfish And Artichoke Risotto
Ingredients
- 5 to 6 cups Shrimp Stock, [2]
- Chicken Stock, or [3]
- canned low-sodium chicken broth, or more as needed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3/4 cup chopped yellow onions
- 1/4 cup chopped red bell peppers
- 2 teaspoons chopped garlic
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 1/2 tablespoons fresh lemon juice
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped green onions (green and white parts)
- 2 cups cooked and chopped Artichoke Bottoms [4]
- 1/2 pound cooked and peeled crawfish tails
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmigiano-Reggiano
- 1/2 cup chopped fresh flat-leaf parsley
Directions
- Bring the stock to a simmer in a medium saucepan over high heat. Reduce the heat to very low to keep the stock hot. Heat the olive oil in a large saucepan over medium-high heat. Add the butter and melt. Add the onions, bell peppers, and garlic, and cook, stirring, until the vegetables are just wilted, 3 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 2 minutes. Add the wine and cook, stirring, until it evaporates, about 1 minute. Add 3/4 cup of the stock, the lemon juice, salt, and pepper and cook, stirring, until the liquid has been absorbed by the rice. Continue to cook and stir, adding 1/2 cup of the stock at a time as the rice absorbs the liquid.
- After the rice has cooked for 20 minutes, add the green onions and artichoke bottoms. Cook, stirring constantly, for 3 minutes. Add the crawfish tails, heavy cream, 1/2 cup of the Parmesan cheese, and parsley. Stir to combine. Remove from the heat and let stand for 5 minutes uncovered.
- Divide the risotto among four serving plates and top each portion with the remaining Parmesan cheese.
Recipe Details
- Source: Prime Time Emeril Cookbook [7]
- Dish Type: Sides [8]
Reviews