Risotto with crayfish, saffron crisp and wild garlic vinaigrette

Name: Risotto with crayfish, saffron crisp and wild garlic vinaigrette
Ingredients: 20 g Mizuna lettuce; 200 g Risotto with crème fraîche & Parmesan; 2 units.items Saffron prawn crackers; 5 g Dill; 70 g Crayfish; splash of sushi vinegar; 5 g wild garlic

Risotto with crayfish, saffron crisp and wild garlic vinaigrette.

This recipe uses our Chef’s Creation products, allowing you to serve the tastiest dishes in no time. Read all about Chef’s Creation here.

Ingredients

20gMizuna lettuce

200gRisotto with crème fraîche & Parmesan

2units.itemsSaffron prawn crackers

5gDill

70gCrayfish

splash of sushi vinegar

5gwild garlic

Preparation

Bring a little fish stock to a boil in a saucepan and add the desired amount of risotto.
Stir until it becomes a creamy mixture.
Briefly fry the saffron prawn crackers and drain on kitchen paper.
Marinate the crayfish with the wild garlic pesto and sushi vinegar.
Arrange all ingredients together on a deep plate and garnish with dill and mizuna lettuce.