Lemon and Crayfish Risotto
Richard Frammingham Head Chef Sugar Beat
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
25g Fresh Parsley
5g Red Amaranth
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.