Redclaw Crawfish Lemon Risotto Recipes

LEMON SEAFOOD RISOTTO

Steps:

• Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
• Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
• Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

LEMON RISOTTO

Steps:

• Sautee onion in butter until soft.
• Stir in lemon zest.
• Add rice to onion mixture.
• Stir well to coat all grains of rice.
• Adjust heat to low-medium.
• Add 1/2 cup of broth plus 2 Tbsp lemon juice.
• Broth should simmer, reduce and thicken.
• Add another 1/2 cup of broth.
• Stir until absorbed.
• Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
• If necessary, add more water.
• When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
• Season with salt, pepper and the remainder of lemon juice.
• Serve with grated parmesan on top.

LEMON RISOTTO

Steps:

• In a large pot, heat the stock and 2 cups water over medium low heat.
• In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

SMOKED SALMON & LEMON RISOTTO

Steps:

• Fry the onion in the oil for 5 minutes Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 minutes
• Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
• Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest.
• Grind in some black pepper, but don't add salt as the salmon will be salty enough.
• Leave for 5 mins to settle, then taste and add some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges.

CRAB & PRESERVED LEMON RISOTTO

Steps:

• Pick meat from crabs and set aside.
• Heat stock in a saucepan until simmering, then maintain at this heat.
• Heat olive oil in a large pan and fry onion over medium heat until soft but not coloured.
• Add the rice and stir over a high heat until grains are well coated in oil and warmed through. Add white wine and stir until most of the liquid has been absorbed. Reduce heat to medium, add stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
• Continue until rice is tender, with a slight bite, and has a creamy consistency (about 20 minutes).
• Add a final ladle or 2 of stock, preserved lemon, crabmeat, butter, parmesan (if using), salt (remembering that the butter, crab and preserved lemon are all salty) and pepper and beat vigorously with a wooden spoon until all the butter is incorporated and the crab has broken up into thin wisps. The finished risotto should be quite soupy, the Venetians call it all'onde (wave-like).
• Taste, add extra salt if needed, stir through chives and serve immediately.
• Notes: You can use other types of crabs for this recipe, or 300g fresh crabmeat if you don't want to pick your own. Vialone nano is the preferred rice in the Veneto, where this soupy style of risotto is most popular, use arborio or carnaroli rice if it isn't available.

SAFFRON CRAWFISH RISOTTO RECIPE

Steps:

• Cook onions in butter in large skillet over medium-high heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir until absorbed.
• Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
• Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon juice, and hot pepper sauce. Cook until risotto is thoroughly heated, about 2 minutes.
• If crawfish is unavailable, substitute deveined medium shrimp.

REDCLAW (CRAWFISH) LEMON RISOTTO

Steps:

• Heat stock to boiling-hold on simmer while you make the risotto.
• Melt 2 tablespoons butter in medium saucepan. Add oil, onion and lemon peel; cook for 2 to 3 minutes or until tender.
• Stir in rice; cook for 1 minutethen add the wine and cook stirring until it's absorbed.
• Add a ladleful of the stock and stir until it's absorbed. Repeat until all the stock has been added and absorbed. This will take about 20-25 minutes.
• Add the lemon juice, pepper and cheese. Stir then cover and allow to stand while you cook the crawfish.
• Melt remaining butter in medium skillet. Cook crawfish meat over medium-high heat for 2 to 3 minutes or until just cooked through.
• Serve crawfish and butter over risotto; sprinkle with Gremolata.
• For Gremolata: Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley.