Risotto with Crayfish and Wild Mushrooms

A creamy risotto featuring sautéed mushrooms and crayfish tails, finished with mascarpone and parmesan for a rich, flavorful finish.

Dinner Seafood Main Course Mushrooms Risotto

Estimated Nutrition

Calories

821.3

kcal / serving

1642.5 kcal total

Carbs

87.8g

per serving

175.5 g total

Fat

32.6g

per serving

65.2 g total

Protein

44.2g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Mascarpone

can substitute with double cream

tbsp

Parmesan

freshly grated

GrainsCereals

250

Risotto Rice

Liquids

100

Dry White Wine

600

Fish Stock

hot

NutsSeeds

clove

Garlic

finely chopped

sprig

Thyme

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Parsley

chopped fresh flatleaf

Seafood

225

Crayfish Tail

cooked

Vegetables

piece

Shallot

finely chopped

handful

Chanterelle Mushrooms

cleaned and chopped

Method

Fold in the crayfish tails during the last minutes, then stir in the mascarpone, parmesan, seasoning, and parsley.

Gradually add the remaining stock one ladle at a time until the rice is plump and creamy, about 15-18 minutes.

Stir in the rice until coated in fat, then pour in the wine and let it bubble for 1 minute.

Add a ladle of stock, bring to a boil, then simmer while stirring constantly.

Add the thyme and mushrooms and fry gently for 2 minutes.

Melt the butter in a medium saucepan and sauté the shallots and garlic for 5 minutes until soft.