Shanna's Crawfish
Risotto
1 tbs olive oil
2 tbs unsalted butter
3/4 cup chopped onions
1/4 cup chopped red bell pepper
2 tsp chopped garlic
2 cup Arborio or Carnaroli rice
1 cup dry white wine
5 cup shrimp or chicken stock - (to 6 cups) simmering
1/2 x lemon juiced
2 tsp salt
Freshly-ground black pepper to taste
1/2 cup chopped green onions
2 cup artichoke hearts cooked, trimmed,
and quartered
1/2 lb cooked crawfish tails, with fat if possibl
1/2 cup heavy cream
3/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/2 cup flour
2 tbl Creole Seasoning see * Note
1 lrg egg
1/2 cup milk
1 cup yellow cornmeal
1 med eggplant cut 1/2" batons
1/2 cup olive oil
Method :
In a large saucepan heat oil over medium-high heat. When oil is hot, add butter
and then onions, bell pepper and garlic and cook until vegetables are wilted.
Add rice and saute for 1 to 2 minutes, stirring constantly, until grains begin
to look opaque.
Add wine and cook until evaporated, stirring constantly. Add 3/4 cup of the
stock, lemon juice, salt and pepper. Continue to stir constantly, adding
additional stock in half-cup increments as liquid is absorbed by rice.
After rice has cooked for 10 minutes, add green onions and artichoke hearts and
cook for 5 minutes, stirring constantly. Add crawfish tails, heavy cream, half
of the Parmesan cheese and parsley, and stir well to combine.
Remove from heat, let sit for 5 minutes before serving, garnished with Crispy
Eggplant and remaining Parmesan cheese.
In a bowl, combine the flour with 1 tablespoon of the Creole seasoning. In
another bowl, whisk egg together with the milk. In a third bowl, combine
cornmeal with remaining tablespoon of Creole seasoning.
Dredge eggplant batons in the seasoned flour. Transfer to the eggwash, then to
the seasoned cornmeal, shaking off any excess.
In a large skillet over medium-high heat, heat olive oil until very hot. Add
eggplant and fry, turning occasionally, until golden-brown on all sides, about 5
minutes. With a slotted spoon, remove eggplant to absorbent towels, and sprinkle
with salt. Serve immediately on top of Crawfish-Artichoke Risotto, garnished
with remaining grated Parmesan cheese.
This recipe yields 4 servings.
Within each of us is a hidden store of energy. Energy we can
release to compete in the marathon of life. Within each of us is a hidden store
of courage. Courage to give us the strength to face any challenge. Within each
of us is a hidden store of determination. Determination to keep us in the race
when all seems lost.
- Roger Dawson