Risotto with Crayfish

Cook the crayfish for about four minutes in boiling salted water with a little bit of cumin until translucent and then rinse in cold water.

Separate the shrimp from the body, remove the shell and the intestines. Break the claws from the shells and keep the crab meat in the refrigerator with the lid closed until further use.

Cook a crab stock from the crab carcasses: see below.

For the risotto, briefly sauté the diced onion in the oil in a wide saucepan over low heat. Add the long-grain rice and sweat until the rice grains are translucent. Pour in a little crab stock (see below). Stirring continuously, add a little stock at a time and absorb from the long-grain rice until the rice grains are soft but still have bite. After ten minutes, add garlic, ginger and lemon zest to the risotto form. Once the long grain rice is ready, remove the spices again, season the risotto with salt and cayenne pepper, let the butter melt in it and finally fold in the freshly grated Parmesan.

To finish, warm the deveined shrimp and claws in a frying pan over low heat in the butter, season lightly with salt, sprinkle with fresh coarsely chopped tarragon leaves and spread evenly over the finished risotto.

Crab stock:

Preheat the oven to 170 degrees. Rinse the crab carcasses thoroughly, chop coarsely and place on a baking tray.

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