Crawfish Risotto

Sauce
16oz Crawfish Tails†
2 Cloves Garlic Minced
1 tsp Hot Sauce
1 tsp Worcestershire Sauce
1 tsp Canola Oil
1/2 Cup Cream
1 tsp Green Onion Chopped

Risotto
5 Cups (low salt) Chicken Broth
1-1/2 Cups Risotto
1/2 Cup Onion Diced
1-1/2 tbs Butter
3/4 Cup Parmesan Cheese


(1.) In a non-stick skillet, briefly saute the minced garlic in the canola oil. Drain the package of crawfish tails and add along with the cream, hot sauce and worcestershire. Heat until warm and stir in green onions. Turn off heat and set aside. (2.) In a soup pot, warm the chicken broth. As the broth warms, melt the butter in the bottom of a different 2-quart pot and saute the onions until translucent. Add the risotto over the sauteed onions and place on medium-low heat. Toast the risotto for a couple of minutes before adding any broth. (3.) Once toasted, add chicken broth to the risotto 1/2 cup at a time. Stir constantly. Wait until all of the broth is absorbed by the risotto before adding another 1/2 cup. This usually takes 25 to 30 minutes. Never walk away from risotto. Keep stirring.  : )  Once all of the chicken broth is incorporated into the risotto, it should taste slightly al dente. Test the risotto periodically as you you finish with the chicken broth. It may require a little more chicken broth at the end or maybe a little less than five cups depending on the exact temperature. Once the risotto is al dente, add in the sauce mixture and the parmesan cheese and stir until mixed. Garnish with more green onions!

Aaaaiiiieeee!

Hint: It seems complicated getting the risotto just right but just keep testing it as you finish. Any frozen (cooked) crawfish tails will work fine. I highly recommend Jim Beam Hot Sauce (see below). It is the best for this dish.

† If you do not eat shellfish, consider using some cooked andouille sausage or chicken andouille sausage.