Saffron Crawfish Risotto

Ingredients (Serves 6):

  • 1/2 cup onions, chopped
  • 1 Tbsp butter
  • 1 cup uncooked rice
  • 1 pinch Sadaf saffron  or turmeric
  • 1/3 cup white wine
  • 2 cups chicken broth
  • 1-1/2 cup peas
  • 1/2 pound cooked and peeled crawfish tails
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 cup heavy cream
  • 1 tsp lemon juice
  • 1/4 tsp hot pepper sauce


Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in remaining ingredients and cook until thoroughly heated, about 2 minutes.

If crawfish is unavailable, substitute deveined medium shrimp.




  1. This sounds delicious! Just discovered a product of your at the Persian Market in Mission Viejo, California. Am looking for guidance and inspiration in cooking your cuisine. YOU ARE THAT INSPIRATION. Thank you.

  2. Glad to find your recipes!