Recipe for Mr. B's Bistro Crawfish Risotto from the Restaurant section.
Mr. B's Bistro Crawfish RisottoPosted by CookinMom at recipegoldmine.com - May 29, 2001 Source: Mr. B?s Bistro, New Orleans Yield: 4 servings 6 cups chicken stock, or more as needed
2 1/2 tablespoons olive oil
1 medium onion, small dice
1 pound arborio rice
1/4 cup sun-dried tomatoes, julienned
2 red bell peppers, small dice
2 green bell peppers, small dice
1 jalape?o chile, minced
1 tablespoon fresh garlic, minced
1 pound fresh crawfish tails
1/4 cup freshly grated Parmesan cheese
1/4 pound butter
Salt and pepper to taste Heat stock in pot to almost simmering Meanwhile, heat oil in Dutch oven; saut? onion until transparent, 5 minutes. Stir in rice to coat. Add simmering stock 1 cup at a time, stirring constantly. Wait for liquid to absorb before adding more. After 10 minutes, add tomatoes, peppers, jalape?o and garlic. Continue adding stock until rice is almost tender to bite. Add crawfish; cook 5 minutes. Rice should be tender not chalky. Remove from heat; stir in cheese, butter, salt and pepper.
We hope you enjoy your freshly made Mr. B's Bistro Crawfish Risotto. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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