Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Crawfish-Artichoke Risotto w/ Eggplant




Source of Recipe


emerils.com


List of Ingredients




1 cup plus 1 tablespoon olive oil
2 tablespoon unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped red bell peppers
2 teaspoon chopped garlic
2 cups Arborio rice
1 cup dry white wine
5 to 6 cups shrimp or chicken stock
2 1/2 tablespoons fresh lemon juice
2 teaspoons salt
Freshly ground black pepper to taste
1/2 cup chopped green onions (green and white parts)
2 cups cooked and chopped artichoke hearts
1/2 pound peeled crawfish tails
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley
1/2 cup bleached all-purpose flour
2 tablespoons Emeril's Original Essence
1 large egg
1/2 cup milk
1 cup yellow cornmeal
1 medium eggplant, cut into 1/2-inch sticks



Recipe



Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the butter, then the onions, bell peppers and garlic. Cook, stirring, until the vegetables are just wilted, about 2 minutes. Add the rice and cook, stirring constantly, until the grains are opaque. Add the wine and cook, stirring, until it evaporates. Add 3/4 cup of the stock, the lemon juice, salt and pepper. Continue to cook and stir, adding 1/2 cup of the stock at a time, as the liquid is absorbed by the rice.
After the rice has cooked for 10 minutes, add the green onions and artichokes hearts. Cook, stirring constantly, for 5 minutes. Add the crawfish tails, the heavy cream, half of the Parmesan cheese, and the parsley. Stir to combine. Remove from the heat and let sit for 5 minutes.
Combine the flour and 1 tablespoon of the Essence in a shallow bowl. In another bowl, whisk the egg and milk. In a third bowl, combine the cornmeal with the remaining tablespoon of Essence.
Heat the remaining 1/2 cup olive oil in a large skillet over medium-high heat. Dredge the eggplant sticks in the seasoned flour, dip them in the egg wash and then dip them in the seasoned cornmeal, shaking off any excess.
Fry the eggplant in batches in the hot oil, turning until golden brown, about 5 minutes. Remove the eggplant with a slotted spoon and drain on paper towels. Sprinkle with a little salt.
Serve with the risotto and garnish with the remaining Parmesan cheese.