Saffron Crawfish Risotto

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== Description ==
Makes 6 servings. 
== Ingredients ==
* ½ cup chopped onion
* 1 tablespoon butter or margarine
* 1 cup uncooked U.S. arborio or medium-grain rice
* pinch saffron
* ⅓ cup dry white wine
* 2 cups chicken broth, divided
* 3 cups water
* 1½ cups 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
== 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.
Category:Crayfish Recipes
Category:Italian Fish Recipes
Category:Main Dish Seafood Recipes
Category:Pea Recipes
Category:Risotto Recipes
Category:Side Dish Seafood Recipes