Michelle McRaney's Crawfish Risotto

It's crawfish season! Jeannie Fonseca's packs of fresh tails go quickly on Tuesdays, so make her your first stop for the main ingredient in this Crawfish Risotto.


  • 5 cups chicken stock
  • 2-1/2 tablespoons olive oil
  • 3 medium onions, cut into small dice (divided)
  • 1 pound Arborio rice
  • 2 green bell peppers, cut into small dice
  • 2 red bell peppers, cut into small dice
  • 1 jalapeño pepper, minced
  • 1/4 cup sun-dried tomatoes, julienned
  • 1 tablespoon minced fresh garlic
  • 1 pound fresh crawfish tails
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper


Heat stock in a covered saucepan over high heat. When the stock is hot but not yet simmering, reduce heat to low.

Place oil in a large Dutch oven over medium heat. Add one diced onion to hot oil and sauté gently for about 3 minutes or until onion is golden. Add rice and stir with a wooden spoon for 1 or 2 minutes or until the rice is well coated with oil. Increase heat to medium-high and add one cup of the hot stock, stirring constantly.

When the rice has absorbed most of the liquid, add another cup of broth and continue stirring. Repeat the process as necessary. After 10 minutes, add remaining two diced onions, bell peppers, jalapeño, sun-dried tomatoes, and garlic. Continue adding stock and stirring until the rice is al dente (firm to the bite), about 8 minutes. Remove pan from heat and stir in crawfish tails, butter, and Parmesan cheese. Taste and add salt and pepper if needed. Serve immediately.

Serves 6

Recipe compliments of Michelle McRaney, Mr. B's Bistro

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