Saffron Risotto with Crayfish and Shrimp
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g rice (risotto rice)
- 100 ml white wine (Riesling)
- 600 ml fish stock
- 1 shallot (s), diced
- 1 garlic clove (s), chopped
- 50 g crayfish (crayfish meat)
- 50 g shrimp
- 1 tablespoon olive oil
- 0.5 g ½ saffron threads
- 40 g cheese (pecorino), freshly rated
- 0.5 teaspoon ½ lemon (zest)
- possibly black pepper
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a saucepan. Sweat the shallot and garlic in it. Add rice and sweat while stirring until translucent. Deglaze with white wine. Let the liquid absorb while stirring constantly. Now, with the temperature turned down, add the hot fish stock ladle by spoon - never forget to stir. Always add new liquid only when the old one has been absorbed almost completely.
- Shortly before the end of the fish stock with the last scoop, add the crayfish and shrimp. Briefly grind the saffron threads in a mortar and add. Finally stir in the grated pecorino cheese and lemon zest. Possibly add a little black pepper from the mill. Serve immediately.
- The risotto should now have a creamy consistency, but the individual grains should still have a bit of bite.
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