thelondonvibe: Crayfish and asparagus risotto

This is the recipe for an Italian risotto with crayfish and asparagus.

As a starter I prepared some tomato bruschetta, which I think goes nice with the main course.

The recipe isn’t mine. I was just watching, learning, assisting and left the cooking to the Italian food expert.

serves: 4 hungry people

Ingredients

1 liter of vegetable stock

1 bunch of green fresh asparagus

200 g crayfish

olive oil

1 large onion, finely chopped

500g risotto rice

2 wine glasses of white wine

50g butter

100 g freshly grated Parmesan cheese

25g fresh leaf parsley salt and pepper

1. First of all heat the stock

2. In a separate pot boil water for the asparagus.Wash the asparagus and if the stalks of the asparagus are thick, peel the bottom 1/2 of each. Cook the asparagus for about 10 minutes in boiling water, add some salt. As soon as the asparagus is cooked, take it out and cut it into mouth bite-size pieces

3. In a separate pan, heat olive oil and butter, add the onions and fry very slowly for about 10 minutes. Add the rice and turn up the heat.

Keep stirring the rice. After some minutes add the white wine and keep stirring.

4. Once the wine has cooked into the rice, add one ladle of hot stock and a pinch of salt. Turn down the heat to a simmer. Keep adding the stock, and stirring. This will take around 15-20 minutes and strong arms. Carry on adding stock until the rice is soft. Add the crayfish and the asparagus.

5. Remove from the heat and add olive oil , Parmesan and cut parsley. Keep stirring the risotto. Place a lid on the pan and allow to sit for at least 2 minutes.

Now it becomes creamy and oozy and is ready to be served.