Crayfish Risotto - Crayfish wholesale and producer
Follow the steps in our recipe to enjoy an unforgettable crayfish risotto dish.
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Cooking tools:
- Kitchen scale
- Ladle
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 2 shallots, finely diced
- 2 garlic cloves, finely chopped
- 3 sprigs of thyme
- 400 g rice
- 200 g crayfish tails, chopped
- 175 ml white wine
- 1 l. chicken or vegetable stock, warmed
- 115 g butter
- squeeze of lemon juice
- 40 g Parmigiano cheese
- 40 g mascarpone cheese
- 1 tablespoon finely chopped parsley
- Salt
- freshly ground black pepper
- 4 sprigs of chervil, to garnish
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