Crawfish risotto
- Main Ingredient: Various Seafood Rice and Grains
- Course: Risotto
- Cuisine: New Zealand Italian
- Yield:
Crawfish risotto ingredients
- 1 1⁄2 c Crayfish meat (or lobster as
- -a substitute)
- 1 c Long rice (long grain)
- 4 oz Bacon
- 1 1⁄2 c White sauce
- 18 Oysters, beaded
- 1⁄2 t Salt
- 2 T Dry sherry
- 1⁄2 Doz Tomatoes, halved
- 3 lemons, sliced
- parsley
Cooking Crawfish risotto
1. Cut the bacon up and fry. Keep hot in oven Use a little of the bacon fat to fry the rice.
2. Stiri the rice as it is frying and fry until brown.
3. Add four cups of boiling water and the salt and cook the rice until it is tender.
4. Drain away the water and keep the rice hot in the oven.
5. Make a white sauce and add the sherry.
6. Then mix in the crayfish and oysters and add salt and pepper to taste.
7. Serve on a large plate with the crayfish in the middle and the tomato and lemon slices interspersed with parsley around the edge.
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