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Recipe

Crawfish And Artichoke Risotto With Crispy Eggplant

  • Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3/4 cup chopped onions
  • 1/4 cup chopped red bell pepper
  • 2 teaspoons chopped garlic
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 5 to 6 cups shrimp or chicken stock, simmering in a saucepan
  • Juice of half a lemon
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1/2 cup chopped green onions
  • 2 cups artichoke hearts, cooked, trimmed and quartered
  • 1/2 pound cooked crawfish tails, with fat if possible
  • 1/2 cup heavy cream
  • 3/4 cup grated parmesan cheese
  • 1/4 cup chopped parsley
  • 1/2 cup flour
  • 2 tablespoons Creole seasoning
  • 1 large egg
  • 1/2 cup milk
  • 1 cup yellow cornmeal
  • 1 medium eggplant, cut into 1/2 inch batons
  • 1/2 cup olive oil

Directions

  • In a large saucepan heat oil over medium-high heat. When oil is hot, add butter and then onions, bell pepper and garlic and cook until vegetables are wilted. Add rice and sauté for 1 to 2 minutes, stirring constantly, until grains begin to look opaque. Add wine and cook until evaporated, stirring constantly. Add 3/4 cup of the stock, lemon juice, salt and pepper. Continue to stir constantly, adding additional stock in half-cup increments as liquid is absorbed by rice. After rice has cooked for 10 minutes, add green onions and artichoke hearts and cook for 5 minutes, stirring constantly. Add crawfish tails, heavy cream, half of the parmesan cheese and parsley, and stir well to combine. Remove from heat, let sit for 5 minutes before serving, garnished with CRISPY EGGPLANT and remaining parmesan cheese.
  • In a bowl, combine the flour with 1 tablespoon of the Creole seasoning. In another bowl, whisk egg together with the milk. In a third bowl, combine cornmeal with remaining tablespoon of Creole seasoning.
  • Dredge eggplant batons in the seasoned flour. Transfer to the eggwash, then to the seasoned cornmeal, shaking off any excess.
  • In a large skillet over medium-high heat, heat olive oil until very hot. Add eggplant and fry, turning occasionally, until golden-brown on all sides, about 5 minutes. With a slotted spoon, remove eggplant to absorbent towels, and sprinkle with salt. Serve immediately on top of CRAWFISH-ARTICHOKE RISOTTO, garnished with remaining grated parmesan cheese.