Salmon and crayfish risotto

Plenty of fish taste in a creamy risotto base.

My recipe is:

  • Deliciously fishy

Why should your recipe win?
It is an easy and fail proof recipe which is good as a dish for dinner guests as well as a mid week quick dinner.

  • Total time: 10 minutes prep + 20 minutes cooking

Serves: 4


  • 15g butter
    2 shallots, finely chopped
    1 clove of garlic, finely chopped
    250g risotto rice
    100ml white wine
    600ml fish stock
    150g hot smoked salmon
    150g cooked crayfish tails
    3 tbsp grated parmesan
    Chopped chives


  1. 1. Melt the butter and soften the butter and garlic. 2. Add the rice and coat. Pour in the wine and allow to bubble for 1 minute. 3. Gradually add the fish stock on a gentle simmer until all the stock has been absorbed. This should take around 18 minutes. 4. Add the flaked hot smoked salmon and the crayfish tails. Allow to heat through then add the parmesan, seasoning and chives.