Risotto with curry and crayfish

Start by cooking some water for the fish broth, put a large cooking pan with a thick bottom and a small sauce pan on your stove.  Chop the onion and add a dash of the olive oil in your sauce pan. Weigh your rice to get the right amount.

Heat up your sauce pan and add a bit of olive oil, once the oil is hot you can add the onion. Fritter the onion for 2 min before adding powdered curry. Let is simmer fry for about 3 minutes. Add the cooking cream and the fish stock and let it boil. After that you can turn off the stove.

Now you can heat up the pan for the rice, add a bit of olive oil and once the oil is hot you can add the rice. Stir well until the rice is glazy from the oil. Let them bake for another minute. Start adding the bouillon to the rice. Add the bouillon in separated batches, approx.. 100-200 ml at a time. You need to stir very regularly so that the rice is not sticking to the bottom of the pan.

In the meantime, you can chop the basil. After you’ve added the final bit of bouillon, you also add the crayfish and the basil to your risotto. Keep a bit aside to garnish your dish with. Add some pepper to the risotto as well.

The risotto is ready once it’s a creamy substance without any hard pieces. You can taste a bit to make sure that the rice is ready. But you can also judge the rice by its color, the rice is bright white at the moment you start but it gets a friendlier and softer color once it’s ready. If you added all the bouillon but you’re not sure if the rice is ready you can always add some extra water, do be careful so that you won’t add too much, the rice needs to remain sticky.