GUGGINO'S CAJUN RISOTTO

1 tbsp yellow onion; finely chopped
1 tbsp green onion; finely chopped
2 tbsp celery; finely chopped
5 tbsp olive oil (Spanish version)
1/2 tsp garlic; finely chopped
2 cups raw Italian Arborio rice
1/3 cup dry white wine
1 1/2 cups crawfish or shrimp; coarsely chopped
4 cups basic stock made from shrimp and/or crawfish heads and shells (2 lb. in 3 quarts of water)
1 pinch finely ground cayenne
1 pinch black pepper
salt (to taste)

In a heavy bottom casserole, saute chopped onion and celery in oil.

When translucent, add the garlic and saute until it colors lightly.

Add rice and stir until it is well coated. Saute lightly 30-60 seconds and then add wine and stir. Add chopped crawfish and stir 1 minute.

Bring heat to medium-high and begin adding the hot stock 1/2 cup at a time; stir constantly. When the rice absorbs the liquid, add another 1/2 cup broth and continue to stir. Use a wooden or plastic spoon and stir continuously, paying particular attention to the entire bottom of the surface to prevent sticking.

Continue to add broth until rice dries out. Be careful not to drown the rice. If the heat is too low or too high, regulate it. Cooking time should be about 30 minutes. Occasionally, taste the rice; it should be tender and al dente (firm to the bite). When cooked, the rice should be bound together, neither dry nor runny. Finally, taste rice and correct salt and pepper.

Servings: 6
Source: Tampa Tribune, 2/16/95