Risotto with Sanremo crayfish and sautèed chanterelles and bilberries: soften the shallot in the butter until it is golden. Add one tablespoon bilberries and the crayfish meat cut into pieces and half the chanterelles. Add the rice and stir until it is well coated and starts to colour slightly. Continue cooking by gradually adding the boiling fish stock.

Meanwhile, sautèe the chanterelles in the remaining oil, adding half the parsley when they are cooked. When the risotto is almost ready, add the rest of the bilberries. Beat the risotto to a creamy consistency with the Parmesan cheese and parsley.

Pour the risotto into dishes and decorate with chanterelles and a crayfish head in the centre of each serving.