Redclaw Crawfish Lemon Risotto Food
REDCLAW (CRAWFISH) LEMON RISOTTO
I found a recipe for shrimp risotto but changed it quite a bit to suit us. It was a great way to use some more of the beautiful redclaw yabbies we've been catching.
Provided by JustJanS
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 620.8, Fat 24, SaturatedFat 10.3, Cholesterol 110.1, Sodium 563.3, Carbohydrate 71, Fiber 2.6, Sugar 4.8, Protein 23
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