Crayfish Risotto

Ingredients

• g crayfish
• g rice
• onion
• cloves garlic
• carrot
• celery
• parsley
• olive oil
• tomato sauce or conserva
• butter
• parmesan
• salt
• pepper

Instructions

1. Make a generous battuto of onion, garlic, carrot, celery and parsley; cook in oil until colored. The garlic offsets the crayfish's sweetness.
2. Add the crayfish, season with salt and pepper, turn often; once all red, add tomato sauce or conserva and then enough hot water. Boil only briefly.
3. Lift out the crayfish. Shell the largest quarter and reserve them whole. Pound the rest, pass through a sieve, and stir the pulp back into the broth.
4. Toast the rice in butter, then cook by adding the hot broth a little at a time. Past halfway, add the reserved whole shelled crayfish. Finish with parmesan.
5. Optionally substitute or reinforce with meat broth for a richer, more delicate result.