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Crayfish Risotto with Crayfish Bisque

A sophisticated seafood risotto featuring a homemade crayfish shell bisque, arborio rice, mascarpone, and tender crayfish tails.

DinnerSeafoodMain CourseRisottoCrayfish
Estimated Nutrition
Calories
637.1
kcal / serving
2548.5 kcal total
Carbs
55.5g
per serving
222.1 g total
Fat
33.2g
per serving
132.8 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Puré
Dairy
50
g
Butter
25
g
Butter
for risotto
50
g
Mascarpone
50
g
Parmesan
grated
GrainsCereals
1
tbsp
Plain Flour
250
g
Arborio Risotto Rice
Liquids
2
tbsp
Brandy
1000
ml
Fish Stock
for bisque
1000
ml
Fish Stock
for risotto
75
ml
Dry White Wine
NutsSeeds
2
piece
Bay Leaf
2
piece
Flat leaf Parsley
sprigs
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
Seafood
500
g
Crayfish Shells
cooked
250
g
Crayfish Tail
cooked
Vegetables
2
piece
Shallot
peeled and chopped
1
piece
Fennel
finely chopped bulb
1
piece
Onion
small, finely chopped
150
g
Leek
thickly sliced

Method

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