Saffron Crawfish Risotto
- 1/2 cup onions, chopped
- 1 Tbsp butter
- 1 cup uncooked rice
- 1 pinch Sadaf saffron
- 1/3 cup white wine
- 2 cups chicken broth
- 1-1/2 cup peas
- 1/2 pound cooked and peeled crawfish tails
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 cup heavy cream
- 1 tsp Sadaf lemon juice
- 1/4 tsp hot pepper sauce
Directions:
- In a large skillet, cook the onions in butter over medium-high heat until they are soft.
- Add the rice and saffron and stir for 2-3 minutes.
- Pour in the white wine and stir until it is fully absorbed.
- Gradually stir in the chicken broth, allowing each addition to be fully absorbed before adding more, until the rice is tender and the mixture has a creamy consistency (about 25-30 minutes).
- Stir in the peas, crawfish tails, Parmesan cheese, salt, cream, lemon juice, and hot pepper sauce. Cook until everything is heated through, about 2 minutes.
- Serve and enjoy!
- Note: If crawfish is unavailable, substitute with deveined medium shrimp.