Redclaw (Crawfish) Lemon Risotto

• 4 cups chicken stock or 4 cups fish stock
• 1/4 cup butter, divided use
• 2 tablespoons olive oil
• 1/4 cup finely chopped onion
• 1 tablespoon freshly grated lemon peel
• 1 1/2 cups uncooked arborio rice or 1 1/2 cups other short-grain white rice
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• 1/4 cup freshly grated parmesan cheese
• 250 g crawfish meat
• Gremolata
• 1 teaspoon finely chopped garlic
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon peel

1. Heat stock to boiling-hold on simmer while you make the risotto.
2. Melt 2 tablespoons butter in medium saucepan. Add oil, onion and lemon peel; cook for 2 to 3 minutes or until tender.
3. Stir in rice; cook for 1 minutethen add the wine and cook stirring until it's absorbed.
4. Add a ladleful of the stock and stir until it's absorbed. Repeat until all the stock has been added and absorbed. This will take about 20-25 minutes.
5. Add the lemon juice, pepper and cheese. Stir then cover and allow to stand while you cook the crawfish.
6. Melt remaining butter in medium skillet. Cook crawfish meat over medium-high heat for 2 to 3 minutes or until just cooked through.
7. Serve crawfish and butter over risotto; sprinkle with Gremolata.
8. For Gremolata: Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh parsley.

chicken stock, butter, olive oil, onion, freshly grated lemon peel, arborio rice, white wine, lemon juice, ground black pepper, parmesan cheese, crawfish meat, garlic, parsley

Taken from www.food.com/recipe/redclaw-crawfish-lemon-risotto-257016 (may not work)