Crawfish Risotto

Ingredients:

• 3/4 cup butter or margarine
• 1 medium onion, diced
• 1 poblano chile pepper, seeded and diced
• 4 garlic cloves, pressed
• 2 pouinds uncooked arborio rice
• 3 quarts chicken broth
• 2 pounds cooked, peeled crawfish tails
• 8 ounces monterey jack cheese with peppers, shredded
• 2 tablespoons creole seasoning
• shredded parmesan cheese for garnish
• fresh italian parsley sprigs for garnish

Instructions:

Melt the butter in a dutch oven over medium heat, then add the onion, poblano chile and garlic, sauting until tender. Add the rice and cook, stirring constantly, for 5 to 7 minutes. Add 1 cup of chicken broth and cook, stirring constantly until the liquid is absorbed. Repeat the procedure with the remaining broth, 1/2 a cup at a time, cooking for about 1 hour. Stir in the crawfish and cook, stirring constantly for 4 minutes. Add the monterey jack cheese and creole seasoning, stirring until the cheese melts. Garnish and serve.

You can substitute 2 pounds cooked and peeled medium-sized shrimp for the crawfish.