If you’ve never made a risotto before, be brave and have a go. Follow my recipe and instructions closely and you will find that you end up with a delicious and easy dish that can be adapted in many different ways. You just need to stand over the stove for about 20 minutes and lavish your love and attention on the task in hand, then serve and wait for compliments. In all it will take you about 25 minutes from start to finish. This recipe serves 2, but just double up, or do your sums to serve even more.
Crayfish Tails Risotto
A glug of olive oil
160g risotto rice. I prefer to use Carnaroli, but Arborio is equally good
500ml hot chicken or vegetable stock
1 medium onion, chopped. I sometimes use 2 or 3 shallots for a slight variation in flavour
1 glass of white wine (optional)
150g pack of crayfish tails
A knob of butter or mascarpone cheese
Heat the oil in a heavy bottomed pan, add the onions and cook gently until softened. Whilst you are doing this put the stock in a pan, bring to the boil and keep at a simmer.
Lightly fry the diced onions
When the onions are ready, add the rice and stir until translucent.
Fry the rice until translucent
Pour in the wine, cook and stir until it has evaporated.
Start to add the stock, ladleful by ladleful, adding more as each amount is absorbed. Continue to stir for about 18 minutes until the rice is creamy, soft and tender, but the grains are still al dente at the centre.
Add the crayfish tails and stir to combine. Prepare a little more stock if it has all been absorbed, but the risotto is not fully cooked. You should not have a dry dish at the end, but it should be slightly soupy.
Add the butter or mascarpone, place a lid on the pan and leave for a couple of minutes for everything to melt, combine. Give a good stir and serve, garnished with chopped parsley if you have it. Italians will tell you that you should never serve grated parmesan with a fish based risotto, but you can serve it with any other cheese.