Crayfish & Lemon Risotto

by Chef Drew Nocente, Salted & Hung, Singapore
Course: Main Course
Cuisine: Italian
Keyword: Crayfish, Lemon, Risotto


  • Crayfish
  • 30 g Lemon Skin, Thinly Sliced
  • 100 g Caranoli Rice
  • 10 g Diced Shallot
  • 5 ml White Wine
  • 5 ml Lemon Juice
  • 100 ml Fish Stock
  • 20 g Mascarpone
  • 8 g Parmesan Cheese, grated
  • 5 g Butter
  • 5 g Chives, chopped



  • Sauté shallots on a large pan with a touch of oil over medium heat.
  • Add lemon skin & rice, sauté.
  • Add white wine & lemon juice, allow it to reduce.
  • Add small amounts of fish stock at a time and allow rice to slow cook. Continue
    adding stock until rice is cooked and liquid is 3/4 reduced.
  • Add mascarpone & parmesan and cook till a nice consistency.
  • Remove from heat, fold in the butter and chives.


  • While the risotto is cooking, heat a frying pan on med-high heat.
  • Remove the shell from the crayfish and gently score the inside of the flesh.
  • Lightly season with sea salt.
  • Gently cook the crayfish in the pan just before the risotto is ready.
  • Rest for 1 min while plating up the risotto
  • Finish off the dish with the essence