Crayfish Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g rice, (arborio, vialone or another risotto rice)
- 1 liter water
- 125 g spice paste, (cancer soup paste)
- 2 shallot (s)
- 1 clove garlic
- 200 ml white wine
- 200 g crab meat (crayfish meat)
- salt and pepper
- 1 bunch dill
Print Recipe
Pin Recipe Instructions
- Bring the water with the crab soup paste to the boil in a saucepan, at the same time in another saucepan fry the finely chopped shallots and the garlic in olive oil until translucent, add the rice and sauté briefly. Deglaze with white wine and let it boil down, only then gradually add the hot crab soup. Cook the rice until al dente, stirring constantly. Remove the saucepan from the heat, season with salt and pepper, stir in a tablespoon of butter and season with finely chopped dill.
- Just before the risotto is al dente, fry the crayfish in olive oil, season with salt, pepper and dill and serve with the risotto.
- As an alternative to crayfish meat, you can also use crabs.
- Depending on the type of rice, a little more cooking liquid may be necessary.
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