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  • By LindaS
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    Salmon and crayfish risotto

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    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.

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