Redclaw Crawfish Lemon Risotto Recipes

REDCLAW (CRAWFISH) LEMON RISOTTO

Redclaw (Crawfish) Lemon Risotto image

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.

Provided by JustJanS

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

Heat stock to boiling-hold on simmer while you make the risotto.
Melt 2 tablespoons butter in medium saucepan. Add oil, onion and lemon peel; cook for 2 to 3 minutes or until tender.
Stir in rice; cook for 1 minutethen add the wine and cook stirring until it's absorbed.
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.
Add the lemon juice, pepper and cheese. Stir then cover and allow to stand while you cook the crawfish.
Melt remaining butter in medium skillet. Cook crawfish meat over medium-high heat for 2 to 3 minutes or until just cooked through.
Serve crawfish and butter over risotto; sprinkle with Gremolata.
For Gremolata: Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley.

Nutrition Facts : Calories 620.8, Fat 24, SaturatedFat 10.3, Cholesterol 110.1, Sodium 563.3, Carbohydrate 71, Fiber 2.6, Sugar 4.8, Protein 23

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