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Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3/4 cup chopped onions
• 1/4 cup chopped red bell pepper
• 2 teaspoons chopped garlic
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 5 to 6 cups shrimp or chicken stock, simmering in a saucepan
• Juice of half a lemon
• 2 teaspoons salt
• Freshly ground black pepper
• 1/2 cup chopped green onions
• 2 cups artichoke hearts, cooked, trimmed and quartered
• 1/2 pound cooked crawfish tails, with fat if possible
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese
• 1/4 cup chopped parsley
• 1/2 cup flour
• 2 tablespoons Creole seasoning
• 1 large egg
• 1/2 cup milk
• 1 cup yellow cornmeal
• 1 medium eggplant, cut into 1/2 inch batons
• 1/2 cup olive oil

Description

Crawfish And Artichoke Risotto With Crispy Eggplant

Emerils