For ➍3 tbs olive oil
½ onion, chopped
300 g Arborio rice
25 cl dry white wine
5 dl fish stock*
500 g crayfish meat
100 g peas
parsley, chopped
salt & pepper
Heat olive oil. Add onions and cook until nearly translucent. Add rice and stir in over medium heat. After 30 s, add ¼ to ½ of the wine. Lower the heat, and stir the rice into the evaporating wine. Repeat until you've used all the wine.
Add ¼ to ½ of stock. Repeat until you've used all the stock. (After ½ of the stock, add the crayfish meat. After ¾ of the stock, add peas.)
Salt and pepper to taste.
Decorate with parsley.
*Replace 2 tbs with Thai fish or shrimp sauce, if possible.
Read the tip on making a quick risotto.
