- Posted February 21, 2013 by
Fried Crayfish On Saffron Risotto With A Pistou Sauce
Served on a bed of saffron risotto, fried juicy crayfish is even more sumptuous. The pistou sauce gives the dish a tangy kick for an absolutely satisfying and harmonious meal. To make it truly sublime, pair this seafood rice dish with a good bottle of Chablis for a lovely and refreshing time.
The key to a creamy and luscious risotto is the kind of rice used, which should be short-grained Italian rice like Arborio, Carnaroli, or Nano. When cooking Italian short-grain rice, it is important to remember never to wash them, as every bit of starch is essential for making a creamy risotto. Cook the rice butter until the grains turn glassy, but not brown. This will soften the outer layer of the rice and help it absorb the liquid slowly without becoming soggy. It is also important to add gently simmering stock to the rice; adding cold stock results in hard or unevenly cooked kernel. The stock should be added one ladleful at a time, stirring the rice constantly until the liquid is absorbed. In this recipe, saffron, which is the world’s most expensive spice, is added to flavor the risotto. It also gives the rice a golden color and makes it taste and smell indescribably wonderful.
Pistou sauce is a cold puree or paste made of garlic, basil, and olive oil and is the French version of the Italian pesto. In this recipe, grated Parmesan cheese is added to the pistou mixture to give it a coarse and thick texture, lighter color, and pleasantly pungent and intense flavor. Traditionally, the ingredients for the pistou are crushed together using a mortar and pestle, but you can also use a grinder, blender or food processor to get a smooth and even consistency.