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Crawfish And Artichoke Risotto

  • Yield: 4 servings


  • 5 to 6 cups Shrimp Stock,
  • Chicken Stock, or
  • canned low-sodium chicken broth, or more as needed
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3/4 cup chopped yellow onions
  • 1/4 cup chopped red bell peppers
  • 2 teaspoons chopped garlic
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 2 1/2 tablespoons fresh lemon juice
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped green onions (green and white parts)
  • 2 cups cooked and chopped Artichoke Bottoms
  • 1/2 pound cooked and peeled crawfish tails
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup chopped fresh flat-leaf parsley


  • Bring the stock to a simmer in a medium saucepan over high heat. Reduce the heat to very low to keep the stock hot. Heat the olive oil in a large saucepan over medium-high heat. Add the butter and melt. Add the onions, bell peppers, and garlic, and cook, stirring, until the vegetables are just wilted, 3 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 2 minutes. Add the wine and cook, stirring, until it evaporates, about 1 minute. Add 3/4 cup of the stock, the lemon juice, salt, and pepper and cook, stirring, until the liquid has been absorbed by the rice. Continue to cook and stir, adding 1/2 cup of the stock at a time as the rice absorbs the liquid.
  • After the rice has cooked for 20 minutes, add the green onions and artichoke bottoms. Cook, stirring constantly, for 3 minutes. Add the crawfish tails, heavy cream, 1/2 cup of the Parmesan cheese, and parsley. Stir to combine. Remove from the heat and let stand for 5 minutes uncovered.
  • Divide the risotto among four serving plates and top each portion with the remaining Parmesan cheese.