Crawfish Risotto

• 3/4 cup butter or margarine
• 1 medium onion, diced
• 1 poblano chile pepper, seeded and diced
• 4 garlic cloves, pressed
• 2 pounds uncooked Arborio rice
• 3 quarts chicken broth
• 2 pounds cooked, peeled crawfish tails*
• 8 ounces Monterey Jack cheese with peppers, shredded
• 2 tablespoons Creole seasoning
• Garnishes: shredded Parmesan cheese, fresh Italian parsley sprigs

1. Melt butter in a Dutch oven over medium heat; add onion, poblano chile, and garlic, and saute until tender. Add rice, and cook, stirring constantly, 5 to 7 minutes. Add 1 cup chicken broth; cook, stirring constantly, until liquid is absorbed.
2. Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 1 hour.) Stir in crawfish; cook, stirring constantly, 4 minutes. Add Monterey Jack cheese and Creole seasoning, stirring until cheese melts. Garnish, if desired.
3. Prep: 20 min.; Cook: 1 hr., 15 min.
4. *2 pounds cooked, peeled, medium-size shrimp may be substituted for crawfish.

butter, onion, chile pepper, garlic, rice, chicken broth, cheese, creole seasoning, parmesan cheese

Taken from www.myrecipes.com/recipe/crawfish-risotto-0 (may not work)