Michelle McRaney's CRAWFISH RISOTTO Recipe for Saturday, March 25 at the Crescent City Farmers Market Ingredients: I lb. Arborio rice 5 cups chicken stock 2 1 / 2 Thl. olive oil 1 medium onion, small dice 2 red bell peppers, small dice 2 green bell peppers, small dice 2 medium onions, small dice I jalapeno pepper, minced I Thl. minced fresh garlic 1/4 c. sun dried tomatoes, julienne 1/4 c. freshly grated Parmesan cheese 1 / 4 lb. unsalted butter I lb. fresh crawfish tails Method: Place the stock in a covered sauce pan over high heat. When the stock is hot, but not yet simmering, reduce the heat to low. Place the olive oil in a large Dutch oven over medium heat. Add the onion and saute gently until golden, about 3 minutes. Add the rice and stir with a wooden spoon for I or 2 minutes, or until the rice is well- coated with oil. Increase the heat to medium-high and add I 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 the peppers, onion, garlic, and sun dried tomatoes. Continue adding stock and stirring until the rice is al dente, firm to the bite, about 8 minutes. Remove the risotto from the heat and stir in the Parmesan cheese, butter, and.crawfish tails. Taste and add salt and pepper if needed. Serve immediately. Serves 6 201 Royal Street French Quarter New Orleans, LA 70130 F'hone: 504. 523. 2078 Fax: 504.521.8304 wwwmrbsbistrocom Return to Chef, Vendor and Other Recipes

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