Saffron Crawfish Risotto    

By Haley P. Hines • Photography by Brian W. McDonald

1/4 cup chopped onions
2 tablespoons olive oil
2 large cloves garlic, chopped
1 pound arborio rice
1/2 teaspoon crushed saffron
4 bay leaves
1/4 teaspoon salt
1 teaspoon lemon juice
2 cups chicken broth
1 cup white wine
2 cups water
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 pound crawfish tails, cooked and shelled
Dash ground red pepper

Sauté onions in olive oil until translucent. Add garlic, stirring just until fragrant and warm. Add rice, stirring until coated in oil. Toast gently over medium heat, stirring constantly. Add saffron, bay leaves, salt, lemon juice and chicken broth, stirring constantly until most of liquid is absorbed. Add white wine, stirring until mostly absorbed. Repeat with water, half at a time. Slowly stir in cream and cheese, cooking over medium heat until nearly all liquid is absorbed, rice is cooked and texture is creamy. Gently fold in crawfish and red pepper. Discard bay leaves.