Crawfish and Fava Bean Risotto

While many around the world mark the passage of time with a calendar or changing weather patterns, Louisianians look to their plates. Fresh, local food has been the norm here for generations, and it is on that premise that Chef Peter Sclafani (of Ruffino’s Restaurant in Baton Rouge) arranged his cookbook, Seasons of Louisiana. This Crawfish and Fava Bean Risotto does double-duty, showcasing tender favas and flavorful Louisiana crawfish.

Crawfish And Fava Bean Risotto

2014-06-20 07:05:34

Serves 6

Arborio rice gets the Cajun treatment in this creamy risotto.

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Ingredients

1. 6 cups crawfish stock, or more as needed*
2. 2 tablespoons olive oil
3. 4 tablespoons butter, divided
4. 1 medium onion, finely chopped
5. 1 tablespoon minced garlic
6. 2 cups Arborio rice
7. 1 cup white wine, such as chardonnay
8. 1 (16-ounce) package crawfish tails
9. 1 cup fresh fava beans, removed from pods, blanched, and outer skin removed
10. 1/2 cup grated Parmesan cheese
11. 1/4 cup heavy whipping cream
12. 1 tablespoon chopped parsley
13. Sea salt
14. Ground black pepper
15. Garnish: fresh parsley

Instructions

1. In a Dutch oven, bring stock to a boil over high heat. Reduce heat, and simmer.
2. Meanwhile, in a large Dutch oven, heat olive oil and 2 tablespoons butter over medium-high heat. Add onion, and cook until transparent, about 5 minutes. Add garlic and cook, stirring 1 minute. Add rice, and stir until coated with oil, about 1 minute. Stir in white wine, and bring to a boil. Reduce heat, and simmer until wine has been absorbed.
3. Add 1/2 cup hot stock, stirring constantly. When stock is absorbed, add additional 1 cup stock, and continue stirring. Repeat until rice is almost tender, about 20 minutes.
4. Add crawfish and fava beans; cook 5 minutes more. Rice should be tender. Remove from heat; stir in cheese, cream, remaining 2 tablespoons butter, salt, pepper, and parsley. The risotto should be very creamy. Divide into 6 bowls, and serve immediately. Garnish with a sprig of parsley, if desired.

Notes

1. Chicken or seafood broth can be substituted.

By Chef Peter Sclafani

Adapted from Seasons of Louisiana

Adapted from Seasons of Louisiana

Louisiana Cookin https://www.louisianacookin.com/