Crayfish Rissoto
My favourite dinner to have on a warm summers night. Quick & easy to prepare, especially when you are time poor…
The flavours of saffron and freshwater crayfish are infused into this luscious, creamy risotto. The delicate crayfish is blanched for only one minute and then the cooking process completes when they are added into the warm risotto.
Ingredients
- 1Tbs Olive oil
- 1 Onion, diced
- 2 Cloves garlic, minced
- 2 cups Arborio rice
- 1L chicken stock
- 1 Cup Baby spinach
- 1 Cup grated parmesan cheese
- Dash dry white wine, to taste (Optional)
- 1 Lobster (Crayfish)
- 1 Lemons, finely grated zest
- 1 lemon juice (to taste)
- To Taste salt and pepper
- 1 Tomatoes, diced
Step 1
1. In Pressure Cooker on high heat, combine oil, garlic & onion, soften for 1 – 2 minutes.
Step 2
2. Stir through rice to toast, for 1 minute, which will release the starch.
Step 3
3. Add stock & mix well.
Step 4
4. Close & lock Pressure Cooker and bring to pressure on high heat using setting 2.
Step 5
5. Once at pressure, turn down the heat & cook for 8 minutes.
Step 6
6. Whilst waiting for Risotto to cook, prepare the Lobster, cut up into bite size pieces. Zest & juice the lemon, and have everything ready for when Risotto is ready.
Step 7
7. Remove from heat and Quick release pressure by placing the Pressure Cooker under running cold water.
Step 8
8. Remove lid & stir through the Crayfish, lemon, lemon zest, parmesan cheese, baby spinach, tomato, salt & pepper to taste.
Step 9
9. Serve immediately
Chef’s Tips
This is the basic process for cooking risottos. Use all your favourite ingredients, and get creative.
Crayfish Rissoto
Ingredients
- 1 tbsp Olive oil
- 1 Onion (diced)
- 2 cloves garlic (minced)
- 2 cups Arborio rice
- 1L chicken stock
- 1 cup Baby spinach
- 1 cup parmesan cheese (grated)
- Dash dry white wine, to taste (Optional)
- 1 Lobster (Crayfish)
- 1 Lemon (finely grated zest)
- 1 lemon juice (to taste)
- To Taste salt and pepper
- 1 Tomato (diced)
Instructions
- In Pressure Cooker on high heat, combine oil, garlic & onion, soften for 1 - 2 minutes
- Stir through rice to toast, for 1 minute, which will release the starch.
- Add stock & mix well.
- Close & lock Pressure Cooker and bring to pressure on high heat using setting 2.
- Once at pressure, turn down the heat & cook for 8 minutes.
- Whilst waiting for Risotto to cook, prepare the Lobster, cut up into bite size pieces. Zest & juice the lemon, and have everything ready for when Risotto is ready.
- Remove from heat and Quick release pressure by placing the Pressure Cooker under running cold water.
- Remove lid & stir through the Crayfish, lemon, lemon zest, parmesan cheese, baby spinach, tomato, salt & pepper to taste.
- Serve immediately
