Crawfish Risotto

crawfish risotto

This is an okay recipe. I made it last night based on a suggestion from our fearless tech diva, Tara. She thought the dish was wonderful, I thought good, but not “oh-my-god-I’m-weeping-with-pleasure” good. Perhaps my standards are a bit too high. Or perhaps I’m too self-critical. Probably both.

At any rate, the key to a good risotto is to NEVER WALK AWAY FROM IT. Let’s call this “Kate’s Law for a Good Risotto”. You laugh, but the more attention you pay to it, and the slower you add the liquid, the creamier your risotto will be. trust me on this.

The crawfish worked quite nicely, but if none are available in your area, you can use crab or even lobster. Or you can order crawfish from Seattle’s own Exotic Meat market, who deliver, but at a cost.

  • 3 Tablespoons Olive oil
  • 1/2 yellow onion, chopped
  • 1 cup Arborio rice
  • 1 cup dry white wine (using a sweet white is redundant since crawfish meat is sweet by nature)
  • 2 – 2 1/2 cup chicken stock (or fish stock, if you have it)
  • 2 cups crawfish meat
  • 1/2 cup frozen peas
  • parsley, chopped (for garnish)
  • Salt and pepper to taste

In a large skillet, heat olive oil over medium heat. Add onions and cook until nearly translucent. Add rice and stir in thoroughly.

Allow the rice to cook in the oil for 30 seconds or so. Add 1/4 to 1/2 cup of the wine. Lower the heat just a tad, and stir the rice with a heat resistant spatula into the evaporating wine. When liquid has completely evaporated, add another 1/4 cup of wine. Repeat the “stir, evaporate, add wine” steps, until you’ve used all the wine.

Once the wine is used, you will start using the chicken stock as the evaporating liquid. Add 1/4 – 1/2 cup of chicken stock. Now repeat the “stir, evaporate, add wine” steps, until you’ve used all the stock, with the following two additions.

When you’ve used half of your stock, add the crawfish meat.

When you’ve used 3/4 of your stock, add your peas. Salt and pepper to taste.

This whole process of “”stir, evaporate, add liquid” should take between 35-45 minutes. If it’s quicker than that, you may have crunchy risotto, which is not a good thing. Taste test often until you get the texture you like.

Plate and top with parsley.

Serves 4


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