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Black rice with river crayfish
What you need
- [ ] 240 g Venere rice
- [ ] 44 large live river crayfish
- [ ] 1 shallot
- [ ] finely chopped
- [ ] 1 garlic clove
- [ ] finely chopped
- [ ] 120 g extra virgin olive oil
- [ ] 100 g butter
- [ ] 60 g parmigiano-reggiano Parmesan
- [ ] grated
- [ ] 1 bunch land cress
- [ ] 1 carrot
- [ ] 1 small onion
- [ ] 1 celery stick
- [ ] 15 g tomato concentrate
- [ ] 20 g fresh cream
- [ ] 100 ml aromatic white wine
Proposed by: Paolo Teverini
How to prepare:
Filling of black rice with river crayfish: immerse the crayfish in a large pan of boiling salted water for 1 minute. Drain and cool in water and ice. Shell and keep the tail meat, eliminating the intestinal vein. Make 4 ravioli out of fresh pasta mixture and fill each one with 3 lightly seasoned crayfish tails. Heat 60 gr oil and fry the onion, carrot and celery until golden add the prawn shells and continue to brown. Pour over the wine and evaporate off. Add about 1 litre of the crayfish cooking water and boil with the lid off until the liquid is reduced to 250 ml. Pass through a sieve, pressing well and add the tomato concentrate and cream. Adjust seasoning and reduce a little further.
Heat the rest of the oil in a heavy-based pan and brown the shallot and garlic. Add the black rice, stirring until it is well coated and starting to change colour slightly. Continue to cook by adding the boiling hot crayfish cooking water a little at a time.
When the black rice is ready, remove from the heat and beat to a creamy consistency with the butter, cheese and chopped crayfish tails (keep 8 aside for decoration) and adjust seasoning.
Meanwhile you should have cooked the ravioli in boiling salted water. Drain and place in the crayfish liquor.
Serve the risotto in individual dishes garnished with a ravioli with 2 crayfish and a sprig of cress on top. Drizzle the crayfish liquor around the risotto and serve piping hot.