Sea Cottage Kitchen

Family for dinner tonight so its going to be crayfish risotto, I've been dying to try out crayfish pasta or risotto so tonight seems the perfect time especially since family are always the best critics. Kreef is courtesy of Michael who generously gave us the largest of his catch this weekend. By the time Simon gets back in the water to dive for them the season will be over, so thanks Michael for bailing him out this time!

LEMON KREEF RISOTTO
2 Crayfish
500ml Water
500ml Chicken Stock (I love the organic woolies stocks)
125ml Wine
1 Onion finely chopped
2 Tbsp olive oil
3 Cups Arborio Rice
Juice of 1 lemon
Rind of 1 lemon
Salt + Pepper

Cook the crayfish in boiling water. We find 6 / 7 minutes to be perfect.
Remove the crayfish from the water and allow to cool. Cut in half when cool and remove the meat from the shells. Break the meat into bite size pieces.
Return the shells to the water and add the stock leave on low heat in a saucepan.
In a pot gently cook the onions in the olive oil until soft.
Add the risotto and cook on high. Keep stirring.
Add the stock one ladle at a time, keeping the risotto wet. Keep stirring. Keep stirring.
After approx 15 minutes add the crayfish to the risotto.
Stir. Add the lemon juice and rind. Stir and serve.
Garnish with parsley and season with salt + pepper.