SAFFRON CRAWFISH RISOTTO RECIPE
Make and share this Saffron Crawfish Risotto Recipe recipe from Food.com.
Provided by Ck2plz
Categories Healthy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onions 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 3 cups water, allowing each 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, Parmesan cheese, salt, cream, lemon juice, and hot pepper sauce. Cook until risotto is thoroughly heated, about 2 minutes.
- If crawfish is unavailable, substitute deveined medium shrimp.
Nutrition Facts : Calories 276.3, Fat 7.9, SaturatedFat 4.5, Cholesterol 62.8, Sodium 461.5, Carbohydrate 34.5, Fiber 2.9, Sugar 3.4, Protein 13.5
SAFFRON RISOTTO WITH SCALLOPS
The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if homemade is not available, the store-bought kind will do. Watch the cooking time -- the rice should be served al dente. (The New York Times)
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
- Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
- When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
- Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
- Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 1 gram, TransFat 0 grams
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