Crawfish And Artichoke Risotto With Crispy Eggplant

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Unsalted butter
3/4 cup	46g / 1.6oz	Chopped onions
1/4 cup	36g / 1.3oz	Chopped red bell pepper
2 teaspoons	10ml	Chopped garlic
2 cups	320g / 11oz	Arborio or Carnaroli rice
1 cup	237ml	Dry white wine
5 cups	1185ml	Shrimp or chicken stock - (to 6 cups) - simmering
1/2		Lemon - juiced
2 teaspoons	10ml	Salt
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Chopped green onions
2 cups	474ml	Artichoke hearts - cooked, trimmed,
		And quartered
1/2 lb	227g / 8oz	Cooked crawfish tails, with fat if possibl
1/2 cup	118ml	Heavy cream
3/4 cup	109g / 3.8oz	Grated Parmesan cheese
1/4 cup	36g / 1.3oz	Chopped parsley
1/2 cup	31g / 1.1oz	Flour
2 tablespoons	30ml	Creole Seasoning - see * Note
1 tablespoon	15ml	Egg (large)
1/2 cup	118ml	Milk
1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	198g / 7oz	Eggplant - cut 1/2" batons (medium)
1/2 cup	118ml	Olive oil

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large saucepan heat oil over medium-high heat. When oil is hot, add butter and then onions, bell pepper and garlic and cook until vegetables are wilted. Add rice and saute for 1 to 2 minutes, stirring constantly, until grains begin to look opaque.

Add wine and cook until evaporated, stirring constantly. Add 3/4 cup of the stock, lemon juice, salt and pepper. Continue to stir constantly, adding additional stock in half-cup increments as liquid is absorbed by rice.

After rice has cooked for 10 minutes, add green onions and artichoke hearts and cook for 5 minutes, stirring constantly. Add crawfish tails, heavy cream, half of the Parmesan cheese and parsley, and stir well to combine.

Remove from heat, let sit for 5 minutes before serving, garnished with Crispy Eggplant and remaining Parmesan cheese.

In a bowl, combine the flour with 1 tablespoon of the Creole seasoning. In another bowl, whisk egg together with the milk. In a third bowl, combine cornmeal with remaining tablespoon of Creole seasoning.

Dredge eggplant batons in the seasoned flour. Transfer to the eggwash, then to the seasoned cornmeal, shaking off any excess.

In a large skillet over medium-high heat, heat olive oil until very hot. Add eggplant and fry, turning occasionally, until golden-brown on all sides, about 5 minutes. With a slotted spoon, remove eggplant to absorbent towels, and sprinkle with salt. Serve immediately on top of Crawfish-Artichoke Risotto, garnished with remaining grated Parmesan cheese.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A11) - from the - TV FOOD NETWORK

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