Embark on a culinary adventure with our Crawfish Risotto recipe, where the richness of creamy risotto meets the robust flavor of succulent crawfish. Arborio rice is slowly cooked to a rich creaminess with seafood stock and milk then finished with fresh crawfish meat, peas, smoked gouda, aromatic herbs, and spices. This recipe reflects the Kwanzaa principal of Ujima (Collective work). Taking turns and sharing the responsibility of stirring makes this risotto even more delicious.
3 cups seafood stock
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
1/2 teaspoon cracked black pepper
1 tablespoon dry thyme
2 cups Arborio rice
2 cups milk
1 cup peas
5 ounces smoked gouda, shredded
3 ounces parmesan grated
1 pound crawfish meat
salt to taste
1 bunch green onion
01In a medium saucepan, bring seafood stock to a simmer and set aside.
02Place a large sauté pan on high heat. Add butter, onion, garlic, black pepper, and thyme. Sauté until onions are translucent and fragrant.
03Add arborio rice to the sauteed onion mixture. Stir and toast rice for approximately 2 minutes.
04Pour one cup of hot stock over the rice mixture and stir on medium heat until 75% of the liquid is absorbed.
05Repeat steps 3-4 with remaining stock, then transition to using milk.
06Repeat until rice is tender and custard-like. (This can take approximately 30 minutes of consistent stirring while adding liquids. Time is what makes it delicious).
07Stir in peas, gouda, parmesan, and crawfish and cook until risotto bubbles.
08Adjust salt to taste. Plate onto a large dish and garnish with chopped green onion and serve immediately.