Risotto of freshwater crayfish with green peas
Curtis Stone
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serves 4
1 tablespoon olive oil
21/2 shallots (eschalots), finely diced
21/2 garlic cloves, finely chopped
3 sprigs of thyme
400 g/14 oz Vialone Nano rice
175ml/61/4 fl oz white wine
1.2 L/2 pints chicken or vegetable stock, warmed
125 g/41/2 oz small green peas
115 g/41/4 oz butter
flesh of 4 medium-sized freshwater crayfish, chopped
squeeze of lemon juice
40 g/11/2 oz Parmigiano-Reggiano cheese
40 g/11/2 oz mascarpone cheese
11/2 tablespoons finely chopped flat leaf parsley
sea salt and freshly ground black pepper
4 sprigs of chervil, to garnish
1. Heat the olive oil in a medium heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and sweat for 1 minute, without colouring. Add the rice and sweat for 30 seconds. Pour in the wine and cook until it is absorbed. Add 1 ladleful of stock and cook, stirring constantly, until absorbed. Continue adding the stock, ladle by ladle, until all has been absorbed. This should take about 20 minutes. Add the peas and continue to cook for 30–60 seconds. The rice should be cooked to the point of being al dente (the centre of each grain of rice should be slightly firm to the tooth).
2. Melt 25 g/1 oz of the butter in a separate saucepan, add the crayfish and toss the pan for 30 seconds. Add a squeeze of the lemon juice to taste.
3. Add half of the crayfish to the risotto, reserving the other half for the garnish, and stir. Remove from the heat, add the Parmigiano-Reggiano, the mascarpone and the remaining butter and stir until the butter has melted. Add the parsley and season.
4. Divide the risotto between four warmed serving bowls, garnish with the reserved crayfish and a sprig of chervil and serve.
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