I made this risotto on anchor in Darwin Harbour. We were waiting for our visas and paperwork to set sail for Indonesia. Dwayne caught the crayfish as we sailed the Great Barrier Reef.
I have never made a risotto before, so I googled to get some ideas. Ultimately, I combined some of my favourite flavours to make the risotto I had envisioned. Yay!
This is what I did…
I melted butter in a large pan and sautéed finely chopped onion and garlic, diced chorizo and sliced chilli until the onion had softened.
Next, I added the rice and cooked it for approximately four minutes, toasting it. This step apparently determines the final texture of the risotto. It heats the outside of the rice quickly, thus preventing it from breaking and seals in the starch.
I added a cup of white wine. On medium heat, I cooked it until all the liquid was nearly absorbed. I then began the task of adding 1/4 of a cup of hot fish stock at a time, waiting for each to be absorbed before adding more, all the while stirring. When the rice was nearly done (a taste test will tell you), I put in sliced mushroom, heaps of tarragon and the crayfish. Delicious!
More Crayfish ideas?
Dwayne’s Barbecued Crayfish / Crayfish Mornay / Crayfish Salad with Thai-Style Dressing
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