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

Difficulty level

Easy

Preparation time

20 minutes

Cooking time

20 minutes

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.

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