Recipe

Risotto with crayfish tails

Serves 4

2 carrots
1 whole fennel bulb
Butter for frying
200 g/ 7 oz arborio rice
2 finely chopped shallots
200 ml/7 fl oz dry white wine
5-600 ml/1 pint warm chicken stock
400 g/14 oz grated Västerbottensost
400 g/14 oz crayfish tails
3 tbsp cut basil

Peel and slice carrots.
Clean and cut the fennel length- wise, cut each half into 6 wedges. Melt the butter in a large sauce- pan and gently fry rice, shallots, carrots and fennel on a low heat until the shallots have softened. Add wine and 100 ml/3 1⁄2 fl oz stock. Allow to simmer and then add the rest of the stock a little at a time until the rice is cooked but still firm.
Stir in cheese, crayfish tails and basil. Top with a little freshly milled pepper and sliced cheese.

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