Crayfish & Lemon Risotto
by Chef Drew Nocente, Salted & Hung, Singapore
Ingredients
- 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
Instructions
Risotto
- 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. Continueadding 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.
Crayfish
- 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