Recipe Crayfish Risotto with Saffron and Sun Dried Tomato with Germinated Brown Rice
DENTIST CHEF | Dentist chef,  just a dentistry student who practice  the dentist's cooking recipes in a dentist's kitchen
DENTIST CHEF | Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen
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Ingredients

  • 6 inch
  • 500 grams live Crayfish (about 10-12)
  • 2 cups germinated brown rice , washed with tab water and soaked in room temperature (about 28 C) overnight, drained, set aside
  • water
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 2 shallots, finely chopped
  • 1 cup Homemade Sun Dried Tomato, (roughly shopped and soaked overnight inthe fridge with one cup water)
  • 50 grams butter
  • 1 tbsp olive oil
  • 1/2 cup dry white wine
  • 50 gr (about 4 tbsp) grada padano cheese or any of your favourite
  • 750 ml sun dried tomato broth (add more water if needed)
  • crayfish
  • 10 minutes until the
  • 1500 ml, bring it to boil then reduce heat to maintain a gentle simmer for about 5 minutes Meanwhile, bring the sun dried tomato broth into hard boil then poached the unconcious crayfish for about 2-3 minutes until cooked

Instructions

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