Zucchini and Crayfish Tail Risotto

Name: Zucchini and Crayfish Tail Risotto
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 200 g crayfish tails; 1 small zucchini; 1 shallot; 150 g Arborio rice; 1/2 cup white wine (125 ml); 4 cups seafood broth (1 liter); Juice of 1/2 lemon; 70 g Parmesan cheese; 2 tablespoons olive oil; 2 x 20g butter

massaro @Alex260570

Zucchini and Crayfish Tail Risotto

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Ingredients

20 minutes

2 servings

200 gcrayfish tails
1small zucchini
1shallot
150 gArborio rice
1/2 cupwhite wine (125 ml)
4 cupsseafood broth (1 liter)
Juice of 1/2 lemon
70 gParmesan cheese
2 tablespoonsolive oil
2x 20g butter

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Steps

20 minutes

1

Prepare your seafood broth (homemade or from 2 cubes).
2

In a pot, add the olive oil and sauté the shallots for 5 minutes. Add the rice and stir until it becomes translucent.
3

Add the white wine. Once fully absorbed, add a ladle of broth. Repeat this step until the rice is cooked. 10 minutes before the end, add the zucchini, which you have previously diced.
4

Dry out your risotto well (it should be sticky) by letting the remaining broth evaporate. Turn off the heat and add the Parmesan cheese and 20g of butter, mixing well.
5

In a pan, melt the remaining 20g of butter and sauté the crayfish tails. Deglaze with the lemon juice.
6

Place the risotto on a plate, pour the crayfish tails on top with their juice... and enjoy! 😋