Saffron Crawfish Risotto

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

  1. In a large skillet, cook the onions in butter over medium-high heat until they are soft.
  2. Add the rice and saffron and stir for 2-3 minutes.
  3. Pour in the white wine and stir until it is fully absorbed.
  4. 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).
  5. 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.
  6. Serve and enjoy!
  7. Note: If crawfish is unavailable, substitute with deveined medium shrimp.