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Open the pack of crawfish tails and strain out the juice in a cup or bowl and set aside.
Add the seafood or chicken stock to a saucepan and heat on medium to get to steaming level. Do not let it simmer or boil.
In a separate skillet, heat 1 tablespoon of butter on medium heat to melt. Add all vegetables and let cook for 10 minutes, stirring occasionally. Be careful not to brown the vegetables.
Stir rice into the vegetables and oil until coated. Increase heat to medium-high and constantly stir rice for 2 minutes. Stir in wine. Once wine is absorbed into rice, decrease heat to a medium low, and stir in a ladle of the stock. Keep stirring, and once the stock is absorbed add in another ladle. Continue stirring and adding in ladle and ladle of stock for about 15 minutes, or until rice softens. If you run out of stock before the rice softens, you can use hot water.
Remove rice mix from heat and stir in crawfish, the reserved crawfish juice, butter, Parmesan and lemon juice. Taste and add Tony’s Original Creole seasoning. Cover risotto with a lid for 2 minutes and then it’s ready to eat. Enjoy!