Ingredients

• 800 grams cooked crayfish
• 5 cups water or fish stock
• 1½ cups dry white wine
• 75 grams butter
• 1 onion, peeled and finely chopped
• ½ cup tomato puree
• 1½ cups arborio rice
• 500 grams firm white fish fillets
• ¼ cup brandy
• ½ cup grated gruyere cheese

To finish (optional)

• 1 cup cream, approximately
• 1 cup grated gruyere cheese, approximately

Method

1. Cut the crayfish in half lengthwise, carefully remove the cooked meat and cut into 2-3cm pieces. Remove the meat from the leg and claws, set aside in the fridge. Put the shells and body in a large saucepan with the water or fish stock and wine, bring to the boil and simmer gently for 20-30 minutes.
2. Heat 25 grams of the butter in a large heavy-based saucepan. Gently cook the onion until soft but not brown. Increase the heat and stir in the tomato puree. Cook gently until the colour deepens. Add the rice, stirring continuously for 2-3 minutes or until the grains are glossy. Gradually add the fish stock, 1 cup at a time, stirring regularly until the rice is tender, abotut 20-25 minutes.
3. Heat the remaining butter in a frying pan and, when hot, add the fish and cook quickly over a high heat until the fish is sealed and a little browned. Add the crayfish and brandy and flambe, if wished. Once the flames have reduced, cook slowly, tossing regularly until the fish and crayfish are hot.
4. Fold seafood into the risotto with the gruyere cheese. Divide between bowls. If wished, pour over the cream and cover with the extra grated gruyere. Grill under a high heat until the cheese has melted and the cream has bubbled around the sides. Serve, warning guests that the plates will be hot.