Crayfish and Champagne risotto
Serves: 6-8 as a starter, 4 as a main
Prep time: 40 mins Total time: 
Recipe photograph by Ant Duncan
Crayfish and Champagne risotto
This luxe risotto makes an extra-special main for a dinner party. If you can’t get crayfish tails, use cooked and peeled king prawns instead
Serves: 6-8 as a starter, 4 as a main
Prep time: 40 mins Total time: 
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Nutritional information (As a starter:)
Calories
431Kcal
Fat
12gr
Saturates
7gr
Carbs
51gr
Sugars
3gr
Fibre
1gr
Protein
19gr
Salt
0.6gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 60g unsalted butter
- 1 onion, finely chopped
- 350g arborio risotto rice
- 350ml Champagne, prosecco or fizz of your choice
- 1.4 litres good quality fresh chicken stock (use gluten-free stock if required)
- 3 garlic cloves, sliced
- 1 red chilli, sliced
- 3 x 80g packs crayfish tails
- ½ x 30g pack flat-leaf parsley, chopped
- 50g Parmesan, finely grated
Step by step
- Melt 20g butter in a large deep frying pan. Add the onion with a pinch of salt and cook slowly for 10 minutes until completely soft, but not coloured. Tip in the rice and give everything a good mix. Cook for 1 minute more to lightly toast the grains then pour in 200ml of the fizz. Bring the chicken stock to the boil in a pan on the back of the hob, and keep it there at a gentle simmer.
- Once the alcohol has almost all evaporated, add a ladleful of hot stock. Every time the stock has been absorbed, add another ladleful. Keep cooking the risotto in this way, stirring frequently, for around 20 minutes until all the stock has been absorbed and the rice has become a creamier consistency, still with a good bite. Set aside over the lowest possible heat, to keep warm rather than carry on cooking.
- Melt 30g butter in a frying pan. Add the garlic and chilli, cook for 1-2 minutes until the garlic slices have turned golden then stir in the crayfish tails and 100ml of the remaining fizz. Bubble away for a minute or so until the fizz has reduced by a third then take off the heat and stir through the parsley. Season to taste.
- Come back to the risotto. Add the remaining 50ml of fizz and 10g of butter then stir through the Parmesan and season to taste. Spoon into warm bowls, then top each bowl with the crayfish in their sauce.
