1/2 c. chopped onions
1 tbsp. butter
1 c. uncooked rice
Pinch of saffron (or substitute ground turmeric)
1/3 c. dry white wine
2 c. chicken broth
1 1/2 c. green peas
1/2 lb. (1 1/4 c.) peeled, cooked crawfish tails
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/4 c. heavy cream
1 tsp. lemon juice
1/4 tsp. hot pepper sauce

Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.

It will take approximately 25 to 30 minutes. Stir in remaining ingredients and cook until thoroughly heated, about 2 minutes. Makes 6 servings.