Crayfish Risotto

Crayfish Risotto
Image credit: womanandhome.com

Ingredients (4 servings)

  • 1 tablespoon olive oil
  • 2 shallots, finely diced
  • 2 garlic cloves, finely chopped
  • 3 sprigs of thyme
  • 400 g rice
  • 200 g crayfish tails, chopped
  • 175 ml white wine
  • 1 l. chicken or vegetable stock, warmed
  • 115 g butter
  • squeeze of lemon juice
  • 40 g Parmigiano cheese
  • 40 g mascarpone cheese
  • 1 tablespoon finely chopped parsley
  • Salt and freshly ground black pepper
  • 4 sprigs of chervil, to garnish

Crayfish risotto is a flavourful dish that appeals to both adults and children. It is very simple and does not take long to prepare. The word “risotto” is derived from “riso”, which is what rice is called in Italian. It is typical of the rice-producing regions of northern Italy (Piedmont, Lombardy, Veneto), although it is eaten all over the world. What distinguishes crab risotto from other rice recipes is the delicious combination of the usual creaminess of risotto with the taste and texture of the delicious crayfish.

Follow the steps in our recipe to enjoy an unforgettable crayfish risotto dish.

Crayfish Risotto Recipe

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Preparation Time

15 min

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Cooking Time

40 min

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Level

Easy

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Servings

4

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Calories

356 kcal

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Allergens, Diabetic, Gluten Information

Gluten free

How to make “Crayfish Risotto” step by step

STEP1: Heat the olive oil in a heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and sweat for 1 minute, without coloring. Add the rice and sweat for 30 seconds. Pour in the wine and cook until it is absorbed. Add 1 ladleful of stock and cook, stirring constantly, until absorbed. Continue adding the stock, ladle by ladle, until all has been absorbed. This should take about 20 minutes. The rice should be cooked to the point of being al dente.

STEP2: Melt 25 g of the butter in a separate saucepan, add the crayfish and toss the pan for 30 seconds. Add a squeeze of the lemon juice to taste.

STEP3: Add half of the crayfish to the risotto, reserving the other half for the garnish, and stir. Remove from the heat, add the Parmigiano, the mascarpone and the remaining butter and stir until the butter has melted. Add the parsley and season.

STEP4: Divide the risotto between four warmed serving bowls, garnish with the reserved crayfish and a sprig of chervil and serve.

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