Crayfish and gruyere risotto | Allyson Gofton
Ingredients - 800 grams cooked crayfish - 5 cups water or fish stock - 1½ cups dry white wine - 75 grams butter - 1 onion, peeled and finely chopped - ½ cup
Ingredients
- 800 grams cooked crayfish
- 5 cups water or fish stock
- 1½ cups dry white wine
- 75 grams butter
- 1 onion, peeled and finely chopped
- ½ cup tomato puree
- 1½ cups arborio rice
- 500 grams firm white fish fillets
- ¼ cup brandy
- ½ cup grated gruyere cheese
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