Crayfish risotto

A luscious risotto infused with the flavours of freshwater crayfish and saffron. The delicate crayfish are blanched for just one minute, then the cooking process is completed when they are added to the warm risotto.

Crayfish risotto Credit: Andy Baker

• serves

  4

• prep

  30 minutes

• cook

  1 hour

• difficulty

  Mid

Ingredients

• 20 green crayfish or yabbies
• 3 tbsp extra virgin olive oil
• 2 golden French shallots, finely chopped
• 3 garlic cloves, finely chopped
• 200 g cherry tomatoes
• 1 bulb fennel, cut into 1 cm dice, stalks and fronds reserved
• 400 g carnaroli risotto
• 1 g saffron threads
• 100 g cold unsalted butter, chopped
• 1 lemon

Fish stock

• 1 kg fish bones
• 2 brown onions, chopped
• 1 head garlic, halved through the equator
• 1 carrot, chopped
• 1 leek, chopped
• 2 celery stalks, chopped
• 4 sprigs thyme
• 1 bay leaf
• 1 tsp cracked white peppercorns

Crayfish stock

• 2 tbsp extra virgin olive oil
• 1 brown onion, chopped
• 2-3 garlic cloves
• 1 carrot, chopped
• 2 celery stalks, chopped
• 2 tomatoes, quartered
• 100 g tomato paste
• 1½ litres fish stock

Instructions

1. For the fish stock, run cold water over the bones until the water runs clear. Place in a large pot, add all the remaining ingredients and 3 litres of water. Bring to the boil over high heat, then reduce the heat to low and simmer gently for 20 minutes. Remove from the heat, strain through a fine sieve and discard the solids. Stand until cooled to room temperature, then refrigerate for up to 1 week or freeze for up to 1 month.
2. Meanwhile, bring a large pot of water to the boil. Once boiling, add the crayfish and cook for 1 minute. Drain and refresh in iced water. Once chilled, drain again and peel the crayfish, reserving the heads and shells.
3. For the crayfish stock, place a large saucepan over high heat. Add the oil and the reserved crayfish heads and shells and cook for 2 - 3 minutes. Add the reserved fennel stalks and all the remaining ingredients except the tomato paste and fish stock. Cook until the vegetables are slightly coloured and softened, then add the tomato paste and stir for another couple of minutes. Add the fish stock and bring to the boil, then reduce the heat to low and simmer for 30 minutes. Strain and discard the solids. Place in a clean saucepan over low heat.
4. For the risotto, place a wide heavy based frying pan over medium heat. Add the oil, shallots, garlic and cherry tomatoes and stir gently for about 10 minutes or until the tomatoes just explode. Stir in the chopped fennel, then add the rice and stir to coat well with the olive oil.
5. Add 1 ladle of hot stock and stir for about 30 seconds or until absorbed. Add the saffron and stir for another minute. Continue stirring in the stock, one ladle at a time, waiting until it has been absorbed before adding the next. Cook until the rice is just al dente - it should take about 20 minutes.
6. Gradually add the cold butter, a little at a time until emulsified. Season with salt and pepper. Add the crayfish and stir through the risotto to complete the cooking.
7. Zest the lemon over the top, scatter with the reserved fennel fronds and serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.