Windsor Court Grill Room recipe: Crawfish risotto carbonara


Posted on May 4, 2012 at 7:51 AM

Updated Friday, May 4 at 7:51 AM

1 cup Arborio Rice
2 cups Chicken Stock
1 cup White Wine
2 Tbsp Olive Oil
3 Cloves garlic, sliced
1 small sweet onion, minced
1 small handful freshly grated parmesan cheese
4 Sliced of Guanciale
1 cup Fresh English Peas, blanched
¼ cup heavy cream
2 tbsp butter
2 egg Yolks
1/4 cup Chopped Fresh Parsley
1 cup Fresh Crawfish Tail Meat
Salt and White Pepper

In a sauce pot, add the chicken stock and bring to a boil. Keep warm. In a medium sauce
pot over medium heat, add the olive oil. Add the garlic and onion, and sweat for 5
minutes with no color.

Add the rice and toast slightly, then add the white wine and start stirring. Once the white wine is almost absorbed, begin adding the chicken stock about 3oz at a time always stirring.

In a medium sauté pan over high heat, add the guanciale. Render until crispy and then
add the crawfish tail meat and parsley. Season with salt and pepper.

To Finish:

Once the last of the chicken stock is absorbed, add the heavy cream, butter and English
peas. Continue to stir and season with grated parmesan, salt and pepper. Divide into two bowls. Next divide the crawfish into the two bowls and top each pile of crawfish with
one egg yolk.