RAPID CRAWFISH RISOTTO                Gus Martin

(serves 12)

3/4 cup butter

1 poblano chile pepper, seeded and diced

1 medium onion, diced

4 cloves garlic, pressed or minced

2 pounds uncooked Arborio rice

3 quarts chicken broth (hot)

2 pounds cooked, peeled crawfish tails (coarsely chopped cooked shrimp may be substituted)

8 oz. Monterey Jack cheese, shredded

2 TBSP. Creole seasoning

Grated Parmesan cheese and parsley for garnish

Melt butter in a Dutch oven over medium heat; add onion, poblano chile, and garlic, and saute until tender.  Add rice, and cook, stirring constantly, 5 - 7 minutes.  Add one cup chicken broth; cook stirring constantly, until liquid is absorbed.

Repeat procedure with remaining broth, ½ cup at a time.  (Total cooking time from here is about 1 hour.)  Stir in crawfish and stir for 2 - 3 minutes.  Add Monterey Jack cheese and Creole seasoning, stirring until cheese melts.  Garnish if desired.