Very few things in life are as fabulous as a perfectly prepared risotto (with crayfish no less) and a wonderful glass of bubbles! We have it on good authority that this wonderful recipe, shared by respected chef, writer and food stylist Georgia East, pairs perfectly with Krone’s Vintage Rosé Cuvée Brut.
SUSTAINABLY SOURCED CRAYFISH RISOTTO WITH PAPRIKA BROWNED BUTTER
(SERVES 4)
You’ll need:
3 – 4 whole crayfish; 1 large head of celery, halved; 2 large onions or four shallots, peeled and finely chopped; 8 – 10 black peppercorns; 1 – 2 fennel bulbs, stalks removed (reserving the fronds) and finely chopped; 1 large clove of garlic, peeled and crushed; 2 tablespoons salted butter; coarse ground sea salt and black pepper; 250ml of Krone Vintage Rosé Cuvée Brut; 1 cup arborio rice, rinsed; 1 to 2 litres of water; 100g wedge Parmesan cheese, finely grated.
For browned butter: 4 tablespoons salted butter; 1 teaspoon Spanish smoked paprika; 2 cloves garlic, crushed; sea salt
To make:
1. Live crayfish – swiftly despatch with a sharp blade or immerse in fresh water for 20 minutes. If frozen, defrost entirely. If using tails, have a ready-made fish or vegetable stock at hand and proceed from the next step. For the crayfish stock, set a large pot of water over high heat. Once boiling, plunge the crayfish into the pot with half the head of celery and an onion or two shallots. Add a few black peppercorns. Boil for 10 minutes for medium size and 15 minutes if large. Once cooked, remove crayfish and set aside to cool. Skim any foam or scum from the top of the stock and strain, discarding the peppercorns, celery and onion. Set the stock aside until needed.
2. Once cooled, twist off the crayfish tails and legs. Use a sharp knife to split each tail in half and remove the alimentary canal. Crack open the legs and reserve the meat. Set the tails aside until needed.
3. In a casserole over medium heat, gently cook the onion in butter until soft and translucent. Finely chop remaining celery and, with the chopped fennel, add to the onion and sauté until soft. Add garlic and fry over high heat for a minute or two. Stir to combine and season with salt and pepper.
4. Rinse rice under cold water until it runs clear. Add to the casserole and stir through the vegetables before de-glazing the pot with the Cap Classique. Leave to cook for a minute or two before lowering the heat to medium. Pour in the crayfish stock and stir until all liquid is absorbed. If the rice is not yet cooked, add a little water, stirring throughout.
5. To check that your rice is cooked, simply press a grain between your thumb and forefinger – if it has slight give before squashing, it is ready. Once cooked, stir in the crayfish leg meat and the grated Parmesan cheese. Keep the risotto warm until ready to serve.
To make browned butter: Melt butter in a frying pan over medium heat and add in the paprika and garlic. Let the garlic sauté, but not brown. Add in the halved crayfish tails and fry – flesh side down – for 2 to 3 minutes.
To serve: Divide risotto into four warmed bowls and top each with half a crayfish tail. Finish by spooning leftover paprika browned butter over the top and garnish with a fennel frond.
