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Crayfish Risotto
(serves 4-6)
STOCK
1 carrot, cut into chunks
1 onion, quartered
1 celery stalk, cut into chunks
1 bay leaf
a few black peppercorns
1T tomato paste
¼ cup white wine
RISOTTO
4 medium-sized crayfish
1 onion, cut very finely
3 garlic cloves, chopped
350g risotto rice
½ cup white wine
1T passata
juice of ½ lemon
75g butter, cut into blocks
2T cream (optional)
2T chopped parsley
For the stock: heat a little olive oil in a large pot and sweat the vegetables, bay leaf, peppercorns and tomato paste together for a few minutes. Add the wine, 2½ litres of water and the crayfish heads and tails. Boil for 15 minutes then remove the crayfish tails. Simmer for another 15 minutes, then strain and place over low heat to keep warm.
For the risotto: clean the crayfish tails by removing the intestine and the shells (you can keep some pieces with the shell on for decorating). Heat some butter or olive oil in a casserole and fry the onion and garlic, add the rice and stir to coat all the grains with fat. Add the wine, let it bubble away, then start adding the stock a ladleful a time. When each ladle of stock has almost evaporated, add the next (you will use approximately 4 cups of stock). After about 15 minutes add the tomato passata and cleaned crayfish. Season with salt and pepper and cook for another 2-3 minutes, then remove from the heat. Beat in the lemon juice and butter. Stir in the cream, if using, and the parsley.
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