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