Redclaw (Crawfish) Lemon Risotto - cooking recipe

Ingredients

4 cups chicken stock or 4 cups fish stock
1/4 cup butter, divided use
2 tablespoons olive oil
1/4 cup finely chopped onion
1 tablespoon freshly grated lemon peel
1 1/2 cups uncooked arborio rice or 1 1/2 cups other short-grain white rice
1/2 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1/4 cup freshly grated parmesan cheese
250 g crawfish meat
Gremolata
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon peel

Preparation

Heat stock to boiling-hold on simmer while you make the risotto.
Melt 2 tablespoons butter in medium saucepan. Add oil, onion and lemon peel; cook for 2 to 3 minutes or until tender.
Stir in rice; cook for 1 minutethen add the wine and cook stirring until it's absorbed.
Add a ladleful of the stock and stir until it's absorbed. Repeat until all the stock has been added and absorbed. This will take about 20-25 minutes.
Add the lemon juice, pepper and cheese. Stir then cover and allow to stand while you cook the crawfish.
Melt remaining butter in medium skillet. Cook crawfish meat over medium-high heat for 2 to 3 minutes or until just cooked through.
Serve crawfish and butter over risotto; sprinkle with Gremolata.
For Gremolata: Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley.