Have I gone off the deep end?
Did I type Tails and Drool Risotto?!
And it was DELICIOUS!
Remember the crawfish I received from the Louisiana Crawfish Company? Well, I cleaned the rest of them after I made the crawfish salad the other day and I had a lovely pile of tail meat and knew I wanted to do something different with it. Crawfish are not just their tails, you know. A lot of people, as I was asked, “suck da brains.” I do not do this. I have my limits but I do use as much of an animal as I can so I took the bodies and I made stock. So perhaps I should call my risotto Brains, Tail and Drool Risotto. You will understand the drool part in a minute….
For the stock I dumped the shells in a big pot. These shells had been cooked in the creole seasoning so they had some flavor.
I let them boil a bit then I added some celery tops, carrots, shallots (I’m out of onions) and a garlic cut in half. I tossed in some peppercorns, some allspice and a few bay leaves. I let it cook.
When it had boiled for a bit I strained out the solids. And then I strained the liquid through cheesecloth. It smelled heavenly!
To make the risotto:
In a small pot heat up about a quart of the stock and keep it warm.
I use my 3 quart saute pan to make my risotto. It works really well. I put 1 TBS of olive oil into the hot pan. I add a clove of garlic, swirl it around.
Then I add 1 cup of arborio rice. I stir this until all the rice is well coated. Usually with risotto you add white wine. Well, this was going to be a different kind of risotto….
Enter the drool. Moose Drool to be exact.
A rather famous Montana beer, ale actually. I put half the bottle in the rice, the other half into the warm stock.
After it was all absorbed I started slowly adding the stock.
Letting it absorb each time. With risotto it’s stir, stir, stir. And stir some more. Risotto is a meal of patience. And medium high heat.
Then I added about 1/4 cup of my home dried tomato flakes. These added a delightful punch of summer to the dish.
Just after I added the last of the stock I added 1 cup of crawfish tail meat.
I let it heat through and then rest for 5 minutes.
Mmmmm. It was delicious. Dark and rich with a slight tang from the tomatoes. The rice was just al dente and the flavor was slightly spicy slightly sweet. It’s something I will try again.
I served it with the ever present green beans. I swear we will NEVER run out of green beans in this household!
You can shop at the Louisiana Crawfish Company
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Disclosure: I received a box o’crawfish gratis from the Louisiana Crawfish Company. Any opinions expressed are my honest opinions and were not impacted by my receipt of the free product. I received no monetary compensation for this post.