Crayfish Risotto

How to make a Crayfish Risotto.


  • 320g arborio rice
  • 200g crayfish, cooked
  • 4tbsp extra virgin olive oil
  • 1 small onion, peeled and finely diced
  • 2 sticks celery, finely chopped
  • 65g butter
  • 250ml white wine
  • 1litre hot vegetable stock
  • 1 lemon
  • a handful of parsley


  1. In a large frying pan or saucepan, melt 15g butter and 2 tbsp of olive oil and gently sweat the onions and celery without colouring.
  2. Once they have softened, raise the heat and add the rice.
  3. Begin to fry, stirring constantly and after 1 minute add the white wine and continue to stir.
  4. Once the wine has cooked into the rice add the 1st ladle of hot stock and season with a pinch of salt.
  5. Turn the heat down slightly, let the rice absorb the stock and continue to add the stock a ladleful at a time, always stirring.
  6. Continue this for around 15 minutes.
  7. Check the rice and if it’s still undercooked, add more stock and continue cooking and stirring.
  8. Once the rice is cooked, stir in the crayfish.
  9. Remove from the heat straight away and add the rest of the butter cut into small cubes and the extra virgin olive oil, zest the lemon into the risotto and squeeze the juice of half the lemon into the risotto.
  10. Mix this all in well and leave to stand for 2 minutes.
  11. Add the parsley and serve.
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