| 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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