re: Where's the best place to get Risotto in New Olreans

I'd probably make a stock out of crawfish shells, boil the fixings separately in a light boil mix, then make the risotto with the stock and add the cooked fixins at the end. Agree it would have to be pretty lightly seasoned otherwise it would be a waste. I've made what I guess you could call "shrimp risotto" like this, that's where my thought process came from. As I'm sure you know, the mild/sweet shrimp flavor goes in easy with risotto and lets both elements shine if done correctly.