Crawfish Risotto

1 medium onion, diced
1 poblano chili diced
2 cloves garlic, minced
1 cup arborio rice
3 tablespoons olive oil
3 cups chicken stock, heated (may require more)
1 pound steamed crawfish tails or peeled steamed shrimp
4 ounces pepper cheese, shredded
1 tablespoon Creole seasoning
Saute vegetables in oil until translucent, add rice and cook stirring constantly for 5 minutes. Add 1-cup hot chicken stock, cook and stir until liquid is absorbed. Continue cooking and adding ½ cup hot stock until rice is tender, 45 minutes to 1 hour. Stir in steamed crawfish or shrimp, add 4 ounces hot pepper cheese and 1 tablespoon Creole seasoning. Stir until cheese melts.
May add more hot seasonings such as a hot pepper sauce or minced jalapeno chili sautéed with other vegetables. Also may be made in any quantity for main course or as a side dish using much more rice than crawfish. Small pieces of sautéed catfish may also be added.