Crayfish Risotto

IMG_20160330_161933

 

As you may know, The Fishing Freaks are big on the whole “hunter gatherer” vibe and one thing we love to do in season is dive for crayfish!

 

This dish is a great bargaining tool when trying to get some time out of the office and time in the water. No one can resist a delicious Risotto. Once you’ve mastered this dish you’ll feel ready to take on Top Chef!

 

The ingredients and directions below are intended to serve two. For more just double the ingredients, cooking times remain the same:

 

Ingredients:

2 Crayfish

1 Cup Riso Superfino Arborio (Risotto Rice)

1/2 Onion

Couple Spring Onions

Vegetable Stock

Garlic

White Wine

Butter

Salt

Olive Oil

 

The directions can be a little daunting so read through this carefully..

 

Directions:

Butterfly your crayfish, cut them down the belly from the top of the head to the tail. Clean out the organs, that brown stuff and weird sticky white stuff, don’t forget the poop line! Now carefully break off the two parts of the head making sure you leave the tails with all the meat on. You will use the heads to make a broth with the vegetable stock.

 

In a large pot add 2l of water and bring to a boil. Now add the crayfish heads and their legs with a desert spoon of the veg stock. Let this boil gently away while you prepare the onions.

 

Finely chop half an onion and pan fry with a little olive oil & garlic. Not too hot, you want them to become translucent not burnt. Now add the cup of Risotto rice to the onions and mix them together in the pan. Now add half a glass of wine. It is recommended that you fix yourself a full glass of wine, this meal takes some time to make.

 

Once the wine has been absorbed and evaporated add one ladle of crayfish broth. For the next 20 minutes or so add one ladle of broth at a time (keeping the broth at a gently boil), waiting for the last ladle to be absorbed. With a wooden spoon mix and stir the rice getting all the starch out.

 

When you’re half way through add finely chopped spring onion to the rice mix. By now it should have been on the stove for around 15 minutes. With 15 minutes to go before the rice is ready on a separate pan add a large blob of butter. Remove the meat from your crayfish tails with a tea spoon and place the meat onto the melted butter pan. The tails should only take 10 minutes max to cook. With a spoon keep scooping the butter back onto the meat and turn. Your stove should be set to a medium heat.

 

Back to your rice, don’t let it burn, make sure you are constantly adding broth to it and massaging the rice with the wooden spoon. This will get all the starch out and make it rich and creamy. By this point you should be taste testing the rice, you want it to have a little hardness to it still to avoid it going soggy. Add your last ladle to the rice and before it has all been absorbed take it off the heat and cover.

 

Get your plates ready to serve. Add the rice which should be sticky but not soggy and your crayfish tails. The end result should look something like this:

 

IMG_20160330_203513

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s