Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 12.08 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 50grams butter
- 2 shallots, finely chopped
- 1 mild red chili, thinly sliced
- 1teaspoons mild paprika
- 1 clove garlic, crushed
- 300grams risotto rice
- 2/3 cup dry white wine
- 3 sprigs lemon thyme
- 4 3/4 cups fish stock, hot
- 3tablespoons fresh tarragon, roughly chopped
- 300grams crayfish tails in brine, drained
- 1/2teaspoons salt
- 2tablespoons Parmesan cheese, freshly grated (to garnish)
Method
Step 1 of 4
Melt half the butter in a large saucepan or deep-sided sauté pan and gently fry the shallots until softened. Add the chili, paprika, and garlic and fry gently for 30 seconds, without browning the garlic.
Step 2 of 4
Sprinkle in the rice and fry gently for 1 minute, stirring. Add the wine and let it bubble until almost evaporated.
Step 3 of 4
Add the thyme and a ladleful of the stock and cook, stirring, until the rice has almost absorbed the stock. Continue cooking, adding the stock a ladleful at a time, and letting the rice absorb most of the stock before adding more. Once the rice is tender but retaining a little bite, the risotto is ready-this will take about 25 minutes. You may not need all the stock.
Step 4 of 4
Stir in the tarragon, crayfish, and remaining butter and heat through gently for 1 minute. Add a little extra salt if necessary and serve immediately, garnished with Parmesan and with a watercress salad, if you like.
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