Crayfish risotto
3–4 portions
1 tbsp olive oil
2 cloves garlic
1 dl chopped fennel
4 dl risotto rice
8 dl boiling fish broth
1 dl dry white wine
1 tin (200 g) crayfish tails or shrimps
large dollop of butter
freshly ground black pepper
chopped fresh dill
Chop the garlic and fennel finely. Bring the fish broth to a boil. Fry the chopped vegetables quickly in oil. Add the rice and continue frying for a while. Add hot fish broth into the pan gradually, one large spoonful at a time and finally add the wine. When the rice is almost done, add the drained crayfish tails.
Rice should be thick like porridge, but not overcooked. The cooking time is about 18 minutes. Before serving, add the butter and season the risotto with salt and pepper. Sprinkle lots of fresh dill on top.