Redclaw (Crawfish) Lemon Risotto

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 4

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.

Ingredients:

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 white rice

1/2 cup dry white 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

Directions:

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.

By RecipeOfHealth.com