- 1 tbsp olive oil
- 50g/2oz butter
- 2 shallots, peeled and chopped
- 1 fennel bulb, finely chopped
- 1 tbsp plain flour
- 1 tbsp tomato purée
- 500g/1lb 2oz cooked crayfish shells
- 2 tbsp brandy
- 1 litre/1¾ pints fish stock
- 2 bay leaves
- 2 sprigs fresh flatleaf parsley
- salt and freshly ground black pepper
- 1 litre/1¾ pints fish stock
- 25g/1oz butter
- 1 small onion, finely chopped
- 150g/5oz leeks, cut into thick slices
- 250g/9oz arborio risotto rice
- 75ml/3fl oz dry white wine
- 250g/9oz cooked crayfish tails
- 50g/2oz mascarpone
- 50g/2oz parmesan, grated
- salt and freshly ground black pepper
- For the bisque, heat the oil and butter in a wide frying pan and sauté the shallots and fennel for 2-3 minutes.
- Add the flour and tomato purée and cook, stirring, for a further minute.
- Add the crayfish shells and brandy and cook for another minute.
- Add the fish stock, bay leaves and parsley and bring to a simmer. Cook for 20-25 minutes, or until the liquid has reduced by a third. Remove from the heat and allow to cool slightly.
- Pour the mixture into a food processor and blend to a fine purée.
- Pass the purée through a sieve into a clean saucepan and season, to taste, with salt and freshly ground black pepper.
- For the risotto, place the fish stock into a saucepan and bring to a gentle simmer.
- Meanwhile, heat the butter in a saucepan, add the onion and leeks and cook gently for a few minutes, until softened but not coloured.
- Add the rice and cook for a minute, stirring to coat the rice in the butter.
- Add the wine and simmer until reduced by half.
- Add the warm stock a ladleful at a time, stirring well between each addition until nearly all the stock is absorbed and the rice is just tender.
- Add two thirds of the crayfish tails and 200ml/7fl oz of the bisque and stir to combine. Stir in the mascarpone, parmesan and salt and freshly ground black pepper, to taste.
- To serve, spoon the risotto into the centre of a large soup plate. Place the remaining crayfish tails around the edge of the risotto.
- Using a hand blender, blend the remaining bisque until frothy. Spoon the foam over the crayfish tails.