Redclaw (crawfish) Lemon Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 cups chicken stock or 4 cups fish stock
• 1/4 cup butter, divided use
• 2 tablespoons olive oil
• 1/4 cup finely chopped onion
• 1 tablespoon freshly grated lemon peel
• 1 1/2 cups uncooked arborio rice or 1 1/2 cups other short-grain rice
• 1/2 cup dry wine
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• 1/4 cup freshly grated parmesan cheese
• 250 g crawfish meat
• 1 teaspoon finely chopped garlic
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon peel

Recipe

• 1 heat stock to boiling-hold on simmer while you make the risotto.
• 2 melt 2 tablespoons butter in medium saucepan. add oil, onion and lemon peel; cook for 2 to 3 minutes or until tender.
• 3 stir in rice; cook for 1 minutethen add the wine and cook stirring until it's absorbed.
• 4 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.
• 5 add the lemon juice, pepper and cheese. stir then cover and allow to stand while you cook the crawfish.
• 6 melt remaining butter in medium skillet. cook crawfish meat over medium-high heat for 2 to 3 minutes or until just cooked through.
• 7 serve crawfish and butter over risotto; sprinkle with gremolata.
• 8 for gremolata: combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley.