Champagne & Crayfish Risotto

This luxurious risotto is made with a heavenly combo of champagne and crayfish tails. Rich and buttery, this is a recipe to impress. 

ingredients

WHAT YOU’LL NEED

30g unsalted butter

A pinch of salt

1 small onion, finely chopped

165g risotto rice

185ml Champagne or prosecco

700ml of chicken stock

2 garlic cloves, crushed

1 small red chilli, thinly sliced

2 x 100g packs Real Seafood Co Crayfish Tails

A handful of fresh flat-leaf parsley, roughly chopped

A large knob of Parmesan, microplaned or finely grated

Fresh ground black pepper to serve

5

MINS

PREP TIME

40

MINS

COOK TIME

2

SERVINGS

method

Let’s make something delicious

  • Step one

    Start by melting a tablespoon of the butter in a heavy bottomed saucepan. Add the onion with a pinch of salt and sauté gently until soft. Add the rice and stir well to coat the grains, then pour in 100ml of the champagne.

  • Step two

    Allow the alcohol to evaporate, then add a splash of the stock. Once this has absorbed, add another splash, continuing for around 20 minutes, when the rice becomes creamy.

  • Step three

    Whilst the risotto is cooking, melt a couple of tablespoons of the butter in a small pan. Sizzle the garlic and chilli for a couple of minutes, then stir in the crayfish tails and a further 50ml of the alcohol. Reduced by a third then remove from the heat and stir through the parsley and a good crack of pepper and pinch of salt, if desired.

  • Step four

    To serve, add the remaining alcohol and butter to the risotto, then gently fold through the parmesan, leaving a little to sprinkle on top. Spoon into bowls and top with the crayfish, drizzling the sauce over the risotto. Enjoy!

Recipes

Savor the seas

Whip up a speedy supper or get creative in the kitchen – we’ve got you covered with recipe inspiration to make your seafood sing.

  • Salt and Pepper Squid

  • 30 Minute Prawn Curry

  • Lobster Mac & Cheese

  • Vodka Lobster Tagliatele

  • Crispy Gochujang Prawn Bao Buns

Frequently asked questions

You oughta know

  • Some of our products can be frozen at home; please refer to the back or pack or our individual product pages for further information.

  • We source our Salmon from Scotland, Ireland and Norway. Our approved suppliers have farm assured programmes in place which are third party certified. Responsible sourcing is key, and we ensure this is achieved through strict adherence to our key pillars and associated policies and specifications.

  • We source our shellfish from around the world and only work with suppliers who share our values. For further information, check out our Sustainability page.

Yes, please do! The trays can be recycled at home. Simple rinse out and add to your household plastic recycling bin. The film can’t currently be recycled so pop it in the bin.

Yes, please do! The base board can be recycled at home. Simple rinse out and add to your household cardboard recycling bin. The film can’t currently be recycled so pop it in the bin.

All of our sites are nut free.

Due to the nature of our products they contain common allergens found in Seafood including Fish, Crustaceans or molluscs.

We work hard to reduce the risk of cross contamination in our farms and factories, but always check the label before buying just to be sure.

Find us in:

  • Tesco –  Chilled Smoked Salmon and Crayfish, with more products coming soon
  • Sainsbury’s – Frozen Smoked Salmon and Crayfish, with more products coming soon
  • Asda – Ready to Eat Warm Water Prawns

We’d love to hear from you! Get in touch via our form, or write to us at THE REAL SEAFOOD CO. Fairfield Road, Warminster, Wiltshire, BA12 9DA