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This recipe was uploaded by runneralps
A risotto dish , must be cooked in a wide deep frying pan(this is my way)...so it can be mixed well.
So, add the oil and the onion in the pan, and heat them gently,caring to mix them while by while.Cook them for 6-7 minutes and then add the rice.Do not wash the rice before you cook it.
Mix the rice, using a wooden spoon, with the oil and the onion. Try to mix the ingredients very well.Cook the rice like this (keep mixing) for 5 minutes, or till it gonna get a slight brownish colour...Beware!!! do not over cook it in this phase......
Add the wine and let it evaporated.
Naturally the wine will be absorbed in seconds ...so you must have aside 3 glasses of warm or boiled water, to add them,NOT ALL OF THEM TOGETHER....but one by one.This is the secret of risotto!!!.
Once you have added the first glass, keep mixing and add salt and pepper.
Then add the second glass of water and cook like i said before, and when this will be absorbed add the last one .The whole procedure based on the technique of mixing... Mix not very fast and continuously....caring to make some intervals ,in a way to let rice gave its amylase to the food. In the last step and when you have already added the last glass of water, add the crayfishes and the chopped dill. We add the crayfish in the last " level" of the cooking, because when this delicious crustacean happened to overcooked, a great portion of its vitamins and its taste is spoiled....So add them 10 minutes before the end and DO NOT OVERCOOK them.Keep mixing till a small portion of liquid (sauce) remained in the pan.
Set the pan aside and cover it with a towel for 5 minutes.
Serve the dish with fresh pepper grinds on top. I served mine with pepper and some truffle grinds on top for extra flavor ....hope you like it.....