Sustainably sourced crayfish risotto with paprika browned butter – Food & Home Magazine

Name: Sustainably sourced crayfish risotto with paprika browned butter – Food & Home Magazine
Total time: 60 min
Ingredients: 3-4 whole crayfish; 1 large head of celery, halved; 2 large onions or four shallots, peeled and finely chopped; 8-10 black peppercorns; 1-2 fennel bulbs, stalks removed (reserving the fronds) and finely chopped; 1 large clove of garlic, peeled and crushed; 2 tablespoons of salted butter; Coarse ground sea salt and black pepper; 250 ml of Krone Vintage Rosé Cuvée Brut; 1 cup (250 ml) of arborio rice, rinsed to get rid of any excess starch; 1 to 2 litres of water; A 100 g wedge of Parmesan cheese, finely grated; 4 tablespoons salted butter; 1 teaspoon Spanish smoked paprika; 2 cloves of garlic, crushed; Sea salt

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Georgia East, highly respected cook, writer, food stylist, photographer and author, has shared her delicious recipe for Crayfish Risotto.

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