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Risotto with freshwater crayfish, granita of Acerbus from Croce di Malto

Ingredients for 2 servings

200 g Carnaroli rice from Riserva San Massimo
8 freshwater crayfish
20 g of Acerbus beer
25 g scallion
200 g crayfish cream
50 g crayfish broth
Parsley q.s.
Salt and pepper q.s.
Extra virgin olive oil

Sicilian Granita of Acerbus Croce di Malto
For the beer granita:
1500 g Beer
Sugar sirup 60°brix
10 g Gelatin
50 g water

Preparation time: 18 minutes
Cooking time: 18 minutes
Total time: 36 minutes
Difficulty level: Facile

Preparation

Heat a casserole and soften the scallion in hot oil. Add the rice and roast it until it turns translucent, deglaze with the Acerbus beer and then continue the cooking process as you would do with a normal risotto, gradually adding the crayfish cream and broth to the risotto.

Halfway through the cooking process, add the washed freshwater crayfish. When the rice is almost cooked, add the broth, parsley, salt and pepper. Refine with extra virgin olive oil.

Serve with a clod of beer granita.

Franco Marasco

Franco Marasco, chef del ristorante Il Clandestino

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