Wednesday, November 8, 2006 11:00 AM–2:00 PM
“Holiday Entertaining with Herbs and Spices ”

Crawfish Risotto

Prep Time: Approximately 45 Minutes
Yields: 4 Servings

Comment:
Carnaroli rice is prized by Italians as one of the superfino-grade rices with the high starch content that gives risotto its characteristic creaminess. Coupled with Louisiana crawfish it makes an exceptional dish.

Ingredients:
1 ¾ cups carnaroli rice
½ lb of crawfish tails
6 ½ cups of crawfish stock
1 tbsp olive oil
1 tbsp minced shallots
1 tsp minced garlic
½ cup Chardonnay
¼ tsp kosher salt
¼ tsp white pepper, finely ground
1 tbsp chopped truffle peelings
¼ cup unsalted butter
1 tbsp crème fraiche
½ cup grated Parmesan cheese
¼ cup chopped chervil

Method:
In a stockpot, bring crawfish stock to a boil and hold at simmer. In a large, heavy bottomed pan, add olive oil and shallots. Sweat shallots for 2–3 minutes over medium low heat. Add garlic and sweat an additional 2 minutes. Add rice and stir to coat with olive oil. Add Chardonnay and cook until almost evaporated. Add salt and pepper. Add enough crawfish stock to thinly cover the rice. Bring to a simmer, stirring constantly. Add stock as needed to keep the rice covered. Continue adding stock while stirring until the rice is tender, approximately 20–25 minutes. Add crawfish tails. Blend well. Add truffle peelings, butter, crème fraiche, chervil and Parmesan cheese. Blend well. Serve immediately.