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● Crawfish Risotto

2 pounds crawfish
1 stalk celery
2 medium carrots
2 medium onions, divided
1 bay leaf
1/2 cup white wine, divided
salt and freshly ground pepper
3 tablespoon extra-virgin olive oil, divided
1 clove garlic, chopped
2 cups of Carnaroli, or substitute Arborio rice
3 tablespoon fresh chopped Italian parsley
juice of 1/2 lemon

Delicately lean the crawfish and remove the meat from the shell. Save the meat on the side. Make the crawfish stock: In a large pot combine the celery, carrots, 1 onion, bay leaf, 1/4 cup white wine, salt and pepper. Bring to a gentle boil and cook for 30 minutes. Make the risotto: Chopped the other onion and roast it with 2 tablespoon of olive oil together with the garlic in a large pan, stirring occasionally with a wooden spoon. When the onion is translucent, add the rice and toast it for 2 to 3 minutes, or until translucent. Deglaze with the remaining wine and let it evaporate, then add the crawfish stock little by little for 15 minutes. Add the crawfish meat, parsley, the juice of lemon and cook for another 2 minutes. Remove from the stove, add salt, pepper and the rest of the olive oil, toss everything together for 30 seconds and serve immediately. ● Serves 6

Wine Suggestion: Dry aromatic white

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