Crawfish, Goat Cheese and Risotto Fritters with Andouille Aioli
INGREDIENTS
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1 tablespoon butter
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1/2 yellow onion, finely diced
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1 tablespoon chopped garlic
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1 tablespoon fresh thyme leaves, chopped
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2 cups Arborio rice
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1 cup white wine
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2 1/2 cups warm chicken stock
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2 1/2 cups warm Louisiana shrimp stock
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salt and pepper to taste
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1 pound Louisiana crawfish tails with fat, roughly chopped
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Creole seasoning to taste
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1 1/3 cups (11 ounces) soft goat cheese (chèvre)
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oil for frying
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4 cups Panko breadcrumbs, ground
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Andouille Aioli
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1/2 pound andouille sausage, chopped
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1 tablespoon garlic, chopped
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1 egg yolk
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1 whole egg
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2 cups grapeseed oil
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juice of 1 lemon
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1 tablespoon kosher salt
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1 teaspoon freshly ground black pepper
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