Crayfish risotto

Contrary to popular belief, making rosotto really is as simple as this.

Ingredients (serves 2):
10g dried porcini mushroom (available at Carrefour)
3 crayfish, cleaned, shelled and halved
60g butter
2 tbsp olive oil
1/2 cup Arborio rice
4 cups prawn stock, heated through
30g grated Parmesan cheese (plus slightly more to garnish)
Salt and pepper

Method:
1. Soak mushrooms in boiling water and set aside. Dice the flesh of 2 crayfish.
2. Heat the butter in a small pan, add the crayfish meat and crayfish halves and cook till it turns white, about 1 minute. Remove and set aside.
3. Heat the olive oil in a saucepan and add the rice. Stir till the rice grains sound like glass beads clinking against one another.
4. Add the warmed prawn stock, one ladle at a time. Stirring constantly, allow the rice to absorb each ladleful of stock before adding the next. It should take about 20 minutes.
5. Strain the mushrooms with a fine sieve and discard the water.
6. Add the mushrooms, cheese and cooked crayfish to the risotto. Season to taste, and garnish with a crayfish half and more Parmesan cheese. Serve hot.

Tips:
If you don't have prawn stock, mix 2 cups of bottled lobster bisque (available at Carrefour) with 2 cups of water.

Recipe source: Simply Her magazine (Mar 2008)