Need suggestions, what to add in the crayfish risotto. Asparagus? Mushrooms?? Nothing???
Hey, so I found some crayfish stock in my freezer, it's about 4 months old so I am not too sure if it's consumable but whatever!
To the point; since my palette and creativity sucks, I am looking for suggestions as to what would go well IN a crayfish risotto.
It's going to be a main dish and as the name might give away, it's going to be a risotto with crayfish tails but I am wondering if that's enough. Something in the back of my heads keeps saying either mushroom or asparagus. My question here iiiis, what do you think? Should I add nothing, mushroom, asparagus or something else? Opinions?
PS: I've never eaten a risotto before. :)
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Given that you haven't eaten risotto before, I would keep it minimal. Definitely not mushrooms - a mushroom risotto is a very nice thing on its own, but would overwhelm crawfish.
My inclination is to vote for nothing. But if you want to add something, some fresh thyme. Eat your vegetables on the side. Later, you can make risotto with asparagus, mushrooms, peas, etc (not all at once, please, each on their own).
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hotoynoodle
Feb 2, 2012 03:31 PM
how flavorful is the stock? do you want to use the risotto as a side, a first course?
asparagus or peas would be nice, some fresh herbs, perhaps a bit of tasso ham or bacon, and some pieces of shrimp added in at the end.
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