Ideal as a main course, the sweet, nutty flavour of crayfish is delicious in this hearty risotto
50g butter 1 small onion, finely chopped 2 garlic cloves, crushed 300g risotto rice 1 glass white wine 1 tbsps chopped fresh thyme 1 litre hot chicken or fish stock
Small handful tarragon leaves, pulled from their stems and roughly chopped 180g cooked crayfish tails Salt and freshly ground black pepper
Step 1) Melt half the butter in a large saucepan and gently fry the onion until softened. Add the garlic and rice and cook stiring for 1 minute. Pour in the wine and let it bubble until almost evaporated.
Step 2) Stir in the thyme and a ladeful of the stock and cook, stiring until the rice has almost absorbed the liquid. Continue to cook, gradually adding the stock and stirring until the mixture is creamy and the rice is tender. You may not need all the stock – the rice should be pleasantly soft but still retain ‘bite’.
Step 3) Add the chopped tarragon, crayfish tails and remaining butter, and season to taste. Serve immediately.
Recipe by Joanna Farrow