Brown Crayfish with Mushrooms on Arborio Risotto

For the crayfish with mushrooms on Arborio risotto, season the salted water with cumin and bring to the boil. Pluck the parsley leaves and put them aside, tie the stems together and boil them.

Wash the crayfish, throw them into the boiling water and let them steep in the water for 2-3 minutes. Remove again and rinse with cold water. Strain the broth and keep it. Break out the tail meat and cut in half. Saute finely chopped onion in melted butter until translucent. Add cleaned and coarsely chopped mushrooms, let them steam and finally mix in the washed rice. Once it is translucent, add about 400 ml of crab broth, bring to a boil, add salt and pepper, cover and simmer until tender, about 18 minutes.

Just before the end of cooking time, stir in crab or salmon butter, if available, finely chopped parsley, removed crayfish and a tablespoon of Parmesan. Spread rice as desired in washed-out smaller serving dishes, turn out and serve the crayfish with mushrooms on arborio risotto sprinkled with the remaining Parmesan.

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