Risotto with crayfish

This risotto is rich and creamy. You can taste the subtle flavour of the crayfish - you can also opt for fresh crab - in the background. If necessary, add extra green asparagus for colour and flavour. Chardonnay and risotto are good mates anyway, here choose a richer Chablis or a Meursault. - TEXT + IMAGE JOLANDE VOS FROM I LOVE FOOD & WINE

Risotto with crayfish

Preparation 35 minutes

What you need (4 people)

• 40 g butter
• 1 tbsp olive oil
• 1 banana shallot or 2 normal shallots, peeled and finely chopped
• 1 stalk of celery, finely chopped
• 150 g green asparagus tips, halved
• 1 l fish stock
• 300 g risotto rice
• 100 ml white vermouth (extra dry) or white wine
• 150 g crayfish (or fresh crab)
• 60 g mascarpone
• 2 tsp chopped tarragon
• finely grated zest and juice of 1 lemon
• 25 g butter
• sea salt and freshly ground black pepper
• extra virgin olive oil

This is how you make it

Heat the butter with the olive oil in a pan over medium-high heat. Add the shallot and celery and fry for 6-7 minutes until soft but not brown. Meanwhile, bring a pan of water to the boil. Blanch the asparagus for about 1 minute, remove from the water and set aside. Bring the fish stock to the boil and keep warm on low heat.

In a frying pan, heat 2 tablespoons of olive oil. Add the risotto rice to the pan. Stir until all the rice is coated with oil. Pour in the vermouth and cook until all the liquid has evaporated. Then spoon in the hot fish stock spoon by spoon. Keep stirring until the stock is completely absorbed before adding the next spoonful.

When almost all the liquid has been added and the rice is almost cooked, stir in the crayfish, mascarpone, tarragon and butter. Season with lemon juice, salt and pepper. Stir for another 1 minute, until the crayfish are also thoroughly warm.

Remove the pan from the heat and cover for about 2 minutes with a lid or a piece of baking paper. Divide the risotto among four preheated plates or bowls and sprinkle with lemon zest and black pepper, and drizzle with some olive oil.

More recipes?

This recipe is from: EVERYDAY FOOD: COOKING WITH COMMON SENSE 2 JEROEN MEUS | MANTEAU | ISBN: 9789022334232 | € 24.99

You can read more recipes in WINELIFE Magazine 79. Order individual issues here!

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