| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Italian | Fish & seaf, Rice & grai | 6 | Servings |
INGREDIENTS
| 1/2 | c | Onions; chopped |
| 1 | tb | Butter |
| 1 | c | Uncooked rice |
| 1 | pn | Saffron or turmeric |
| 1/3 | c | White wine |
| 2 | c | Chicken broth |
| 1 1/2 | c | Peas |
| 1/2 | lb | Crawfish tails; peeled, cooked |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | ts | Salt |
| 1/4 | c | Heavy cream |
| 1 | ts | Lemon juice |
| 1/4 | ts | Hot pepper sauce |
INSTRUCTIONS
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 remaining ingredients and cook until thoroughly heated, about 2 minutes. If crawfish is unavailable, substitute deveined medium shrimp. Recipe By : USA Rice Council Posted to MC-Recipe Digest V1 #257 Date: Thu, 24 Oct 1996 01:55:44 -0700 From: John and Deirdre Fisher[SMTP:fish@micron.net] NOTES : A classic Italian rice dish with the Southern addition of crawfish.
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