Crayfish Risotto with Wild Garlic

STEP 1 - MAKING THE STOCK

INGREDIENTS:

2 pints of Water

1 small chopped Red Chili

1 Lemon for zest

1 tsp Salt

1 chopped Shallot

A dash of Oil

A pinch of Saffron

(alternatively, you could just add a vegetable stock cube to 2 pints of water, but be careful not to add too much salt – stock cubes are very salty)

METHOD:

1.  Bring water to a boil

2. Add remaining ingredients and let flavors simmer for 5-10 minutes

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STEP 2 - COMPLETING THE RISOTTO

INGREDIENTS:

3 knobs of Butter (a knob is about the size of a walnut lump, or 2 tbsp)

1 diced Shallot

1 cup of Arborio Rice (Arborio Rice is an Italian short-grain rice. It's high-starch and perfect for Risotto)

A glass of good White Wine

A pinch of Saffron

A glug of Vermouth (a glug is a very "technical" measurement of slightly more than you would be comfortable drinking in one gulp)

A pinch of chopped Red Chili

A handful of chopped Wild Garlic

1 Lemon for juice

A grind of Black Pepper

A handful of Chopped Parsley

Two generous handfuls of boiled and shelled Crayfish Meat

Salt to taste

2 handfuls of finely grated Parmesan

A handful of shavings of Hard Cheese (Parmesan works great here too)

METHOD:

1.  Add a knob of butter to a large frying pan

2. Fry diced shallot in butter until it's translucent (not brown)

3. Add a cup of dry Arborio Rice, stirring the rice in the melted butter

4. Slowly add a couple cups of stock one cup at a time, stirring to mix. Make sure the rice is absorbing the stock before adding another cup

5. Add a glass of good white wine and a pinch of saffron, continuing to stir

6. Throw in a glug of Vermouth and a pinch of chopped red chili

7. Slowly add more stock, stirring as you go – this should take about ten minutes – taste the mix as you go to test if the rice is soft and cooked

8. When the rice is cooked to your liking, add a handful of chopped wild garlic and a grind of black pepper

9. Add chopped parsley and then throw in your Crayfish meat as well, continuing to stir and mix it all together

10. Add a couple more knobs of butter and salt to taste along with some finely grated Parmesan

11. To serve, top with the shavings of hard cheese and enjoy!

© 2018 Farming the Wild, Ltd. All Rights Reserved.                              

Registered address: Robinson Wild Foods Ltd. 7a Harrow Road, Hereford, England

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