Redclaw (Crawfish) Lemon Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat stock to boiling-hold on simmer while you make the risotto.
  • Melt 2 tablespoons butter in medium saucepan. Add oil, onion and lemon peel; cook for 2 to 3 minutes or until tender.
  • Stir in rice; cook for 1 minutethen add the wine and cook stirring until it's absorbed.
  • 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.
  • Add the lemon juice, pepper and cheese. Stir then cover and allow to stand while you cook the crawfish.
  • Melt remaining butter in medium skillet. Cook crawfish meat over medium-high heat for 2 to 3 minutes or until just cooked through.
  • Serve crawfish and butter over risotto; sprinkle with Gremolata.
  • For Gremolata: Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley.
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