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Crayfish and Mushroom Risotto recipe

I bought a tub of Crayfish tails when I was trying to do my 6 weeks without sugar. I was going to use them for a salad but after giving up (let’s face it I only lasted 6 days!), salads weren’t high on the agenda anymore.

So I decided to cook a Crayfish and Mushroom Risotto. I didn’t have any fish stock in the store cupboard so I used Vegetable Stock instead but it was still absolutely delicious.

Risotto is so easy to make, although you do have to keep stirring the pan so that it doesn’t stick but it’s a delicious treat.

Ingredients (Serves 4)

20g butter
1 red onion, finely chopped
1 clove garlic, crushed
handful chestnut mushrooms, chopped in half
250g
100ml dry white wine
1 pint vegetable stock (I used Bouillon)
225g cooked crayfish tails
2 tbsp double cream
2 tbsp freshly grated parmesan
salt and freshly ground black pepper
2 tbsp flatleaf parsley, chopped

Method

1. In a large frying pan, melt the butter and sauté the onion until translucent (around 7 minutes). Add the garlic after about 4 minutes
2. Add the mushrooms and fry for a further 2 minutes
3. Add the risotto rice and fry for a minute or until the rice becomes translucent. Add the wine and simmer for 2 minutes
4. Start to add the vegetable stock, bit by bit. This is the secret to a good risotto! Stir constantly and reduce to a steady simmer. It should take about 15 minutes to add all of the stock
5. Add the crayfish right at the end, along with the parsley and double cream
6. Sprinkle with parsley, season with salt and pepper and serve

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