3 cups of water 1 tablespoon veggie base 1 tablespoon chicken base 1/4 teaspoon kitchen bouquet 1/2 cup yellow onion olive oil 1 cup arborio rice
Combine water, veggie base, chicken base, and kitchen bouquet in a stock pot. Bring to a boil and then remove from heat.
In a braising pan, saute down 1/2 cup of yellow onion in olive oil until onion is clear Add 1 cup arborio rice and saute. Cook until rice is clear or it has a lightly toasted look to it.
Add stock mix to the rice a little at a time. When stock is almost reduced, add more. continue this way until rice is cooked, but still firm. This is how we cook the rice for this dish. Once the rice is cooked, put it to the side.
To make the dish
Grab a skillet, heat it up and add a little olive oil, pinch of salt, onions and peppers and creole seasoning ( tony's will do ). Cook this done, then add a hand full of sliced mushrooms, red, yellow and green bell pepper medley. Cook a little longer, then add onion, roma tomato slices, 4 oz peeled crawfish, pinch of chopped garlic and parsley. Once that is cooked down you can add 10oz of your rice, 2 vol oz. of chicken stock and a hand full of asiago cheese. Stir in this mix and fully cook. Once it is cooked, you can put a layer of tomato sauce on the bottom of the plate, add the crawfish risotto on top of that and top with asiago and parsley. It is done.