Lemon and Cray­fish Risotto

Richard Fram­ming­ham Head Chef Sugar Beat

EDP Norfolk - - PROMOTION -

INGREDIANT­S

1 tbsp Rape­seed Oil

500g Ar­bo­rio Risotto Rice

1/2 Large White Onion (finely diced)

2 Cloves of Gar­lic (crushed)

250ml White Wine

1.5L Veg­etable Stock (warm)

65g Parme­san Cheese (grated)

1 Lemon (zest & juice) 1/2 tsp Sea Salt

1/2 tsp Ground Black Pep­per 300g Cray­fish Tails

60g Sam­phire

25g Fresh Pars­ley

5g Red Amaranth

METHOD

1. Add the rape­seed oil to a pan on a medium heat, sautee the white onions un­til translu­cent.

2. Add the crushed gar­lic and gen­tly cook for a cou­ple of min­utes.

3. Add the Ar­bo­rio rice and stir well, toast the rice for 3 - 4 min­utes mak­ing sure you keep stir­ring so it does not stick to the bot­tom of the pan.

4. Once the rice has been toasted add the white wine to the pan. Turn the heat up a lit­tle so that the wine comes to the boil. Then leave it to re­duce un­til you only have 1/4 of the amount left.

5. Turn the heat down to a sim­mer, Add a la­dle of the warm veg­etable stock, cracked black pep­per and sea salt to the rice and stir well. Once the stock has been ab­sorbed add an­other la­dle and stir well again. Keep re­peat­ing this process un­til the rice is just cooked. It should be soft but have a lit­tle bit of bite.

6. Finely chop the pars­ley and dice 170g of the cray­fish tails. Add to the risotto and mix well.

7. Then add the parme­san cheese, lemon zest and juice and stir well. When the cheese has melted and ev­ery­thing is com­bined re­move the pan from the heat.

8. Blanch the sam­phire in boil­ing wa­ter for 1 minute, re­move from the wa­ter and add to a warm pan with a lit­tle but­ter.

9. Put the re­main­ing whole cray­fish tails into some warm veg­etable stock to gen­tly heat through.

10. To plate: add the risotto to the mid­dle of a warm bowl. For each por­tion place 4 whole cray­fish tails on top. Add 4 or 5 strands of sam­phire around the risotto. Then a few bits of red Amaranth to gar­nish.

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