Redclaw (Crawfish) Lemon Risotto

Total Time
45mins
Prep 15 mins
Cook 30 mins

I found a recipe for shrimp risotto but changed it quite a bit to suit us. It was a great way to use some more of the beautiful redclaw yabbies we've been catching.

Ingredients Nutrition

Directions

  1. Heat stock to boiling-hold on simmer while you make the risotto.
  2. Melt 2 tablespoons butter in medium saucepan. Add oil, onion and lemon peel; cook for 2 to 3 minutes or until tender.
  3. Stir in rice; cook for 1 minutethen add the wine and cook stirring until it's absorbed.
  4. Add a ladleful of the stock and stir until it's absorbed. Repeat until all the stock has been added and absorbed. This will take about 20-25 minutes.
  5. Add the lemon juice, pepper and cheese. Stir then cover and allow to stand while you cook the crawfish.
  6. Melt remaining butter in medium skillet. Cook crawfish meat over medium-high heat for 2 to 3 minutes or until just cooked through.
  7. Serve crawfish and butter over risotto; sprinkle with Gremolata.
  8. For Gremolata: Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley.

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