CRAWFISH RISOTTO
2 cup Chicken or fish stock (1st.)
3 cup Chicken or fish stock (2nd.)
1 cup Crawfish sautéed in 2 oz.butter
2 tlb Olive oil
1 cup Good white wine
3 tlb Fine chopped onions
1 tlb Chopped parsley
2 oz Blanched peas or favas
1 cup Arborio rice
Sauté very lightly the crawfish in butter till just cooked. Remove fish from butter and cool; set butter aside.
Heat in heavy flat pot oil and stir in onions; cook till soft. Add rice and cook rice for 4 to 5 minutes, add wine and simmer till wine is absorbed. Try not to stir the rice till all wine is absorbed. Now stir the rice to evenly toast the grains (approx. 3 min). Increase the heat and add the stock (1st.); bring to a boil and cook approximately 4 to 6 minutes, most of the stock should be absorbed. Drain and spread on sheet pan and cool. (The rice is now ready to be flavored for service.)
Make a seasoned rice flour mixture with thyme, cayenne, sassafras &, salt toss with half of the sautéed crawfish and lightly fry for garnish.
At service; put cooled rice mixture in sauté pan a cup/ladle of hot 2nd. stock on high heat and quickly bring to a simmer. As the stock is incorporated into the rice add more ladles of stock as each one is absorbed. You’ll know you’re done adding when the rice is “al dente.”
Remove the pan from the heat, add the butter from the cooked crawfish, and stir in quickly. Next add the peas or favas, parsley and rest of the crawfish. Taste for seasoning (salt & pepper). Spoon into service bowl top with the fried crawfish.
Note: chicken stock makes a milder dish and by adding spice to the sautéed crawfish you can pick up the dish
Jim Swenson, Executive Chef, National Press Club (Washington, DC)
Seafood Choices Alliance - www.seafoodchoices.com/
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