Crayfish Risotto

Name: Crayfish Risotto (Risotto con Gamberi di Fiume)
Cuisine: Italian
Ingredients: 30-40 fresh live crayfish; 100 g (3½ oz) unsalted butter; 100 ml (3½ fl oz) dry white wine; 1 g packet of saffron strands, or the equivalent of powder (the latter is never so strong in flavour); 1 g packet of saffron strands, or the equivalent of powder (the latter is never so strong in flavour); 350 g (12 oz) risotto rice (vialone nano or carnaroli); 350 g (12 oz) risotto rice (vialone nano or carnaroli); 350 g (12 oz) risotto rice (vialone nano or carnaroli); 85 g (3 oz) Parmesan cheese, freshly grated; 3 tbsp fresh chervil leaves; salt and pepper to taste; salt and pepper to taste; 1 carrot, finely chopped; 1 onion, sliced; 2 celery sticks, finely chopped; 2 bay leaves

Risotto con Gamberi di Fiume

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This very elegant risotto requires a little patience in its preparation. It is cooked in two parts: first you must prepare the stock, then the actual risotto itself. Normally dishes with fish do not need any Parmesan sprinkled on them, but because crayfish are so delicate in flavour, the cheese is very complementary.

Ingredients

30-40 fresh live crayfish
1 onion, finely chopped
100 g (3½

Europe
Italy
Fish course
Pescatarian
Gluten-free

Method

To make the stock, fill a pan with 2 litres (3½ pints) water and add the carrot, onion, celery, bay leaves and some salt and pepper to taste. Bring to the boil, then simmer for 30 minutes. Add the crayfish to the stock and cook for 10 minutes. Remove the crayfish and leave to cool. Set aside 4 whole fish to garnish, then remove and retain all the meat from the rest. Crush the crayfish shells wi