Today we are making a delicious risotto with crayfish. A super quick risotto for the fish lover. Easy, creamy and full of flavor!
Risotto with crayfish
20 minutes
Superfast
What are crayfish?
Crayfish, these tiny freshwater delicacies, are often overlooked in the world of seafood. But let's take advantage of the moment to discover their charm.
These tiny crustaceans are adventurous souls. You can find them in streams and rivers around the world. With their striped claws and shiny armor, they add a touch of exoticism to our waters. Their lifestyle is interesting: they dig burrows, filter water and live in small communities underwater.
Although they do not have the prominence of shrimp or lobsters, crayfish are a real treat for foodies. Their flesh is sweet and delicate, with a subtle flavor that captures the essence of freshwater delicacy.
The possibilities with crayfish are endless. Incorporate them into salads, curries, pastas or eat them on your sandwich. They are a lot cheaper than shrimp and you can just find them on the refrigerated shelf in the fish section. Never had crayfish before? Then consider this the perfect time to start cooking with them.
Risotto with crayfish
This risotto with crayfish is an absolute flavor bomb. The crunchy, sweet crayfish contrast very nicely with the salty risotto and Parmesan cheese. The dill and lemon make it nice and fresh, and the butter gives an extra creamy touch. Who won't be happy about this?
Looking for more risotto recipes? How about this green risotto with spinach, asparagus and burrata or this risotto caprese with balsamic vinegar? Two vegetarian gems that will make many people (including yourself) very happy.
What you need:
2
200 gr risotto rice
1 white onion
1 clove of garlic
100 gr crayfish
750 ml of fish stock
40 gr Parmesan cheese
+ extra for garnish
200 gr garden peas
freezer
1 tbsp unsalted butter
fresh dill
salt and pepper
olive oil
What to do:
1
Chop the onion and finely chop the garlic. Heat some olive oil in a pan and sauté the onion and garlic in it. Add the risotto rice and fry for 2 minutes. Then add two tablespoons of stock and let the risotto rice cook gently. If the risotto cooks dry, add another spoonful of broth just until the risotto rice is done.
2
Grate the lemon and add the lemon zest to the risotto rice along with the Parmesan cheese, butter and garden peas. Season to taste with pepper.
3
Divide the risotto among the plates and garnish with the crayfish, dill and some pepper.
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
