Garlic Yabby Risotto.

We have a little freshwater crayfish in Australia that is commonly termed a “yabby” . I love them! They are much smaller than our Marron, which are also a freshwater crayfish and the yabby is also less expensive. Jason (Chucky) and I toddled down to the local Boatshed markets last Sunday 27th of April and I saw that the Yabby Van was in residence selling all sorts of cooked goodies as well as fresh yabby flesh. I thought straight away about adapting my garlic prawn risotto recipe for one with yabbies instead. I bought some fresh yabby flesh and a couple of gorgeous fresh leeks from inside the markets and headed home. That night we had a most sublime dinner of risotto with yabbies 🙂
Here is my recipe. Please, if you can’t get freshwater crayfish or crawfish use prawns or shrimp in their place.

300-500 grams of Yabby flesh combined with a crushed clove of garlic and a good glug of olive oil.
1 leek, cleaned and sliced whitish part only
1 onion, diced
2 cloves of garlic, chopped
2 cups of Arborio rice
1-2 litres of good chicken stock
1/2 to 1cup of pouring cream
A good splash of dry white wine (optional)
30 grams of butter
Pepper and salt
A cup or so of grated Parmesan cheese

Combine your yabbie flesh, a clove of crushed garlic and a good glug of olive oil in a bowl and set aside to marinate. Have your stock gently simmering in a saucepan close to your risotto pan. Heat your risotto pan and add another good glug of olive oil then add your leek, onion and garlic and cook for about 6-8 minutes till softened on a low to medium heat. Add your rice and stir well. You can add your good splash of wine here if using it will smell yum!
Next, start ladling in the stock and stir constantly over a low to medium heat, massaging the rice of all it’s starchy goodness till the stock is absorbed and the rice is al dente or to your liking. Add the marinated yabbies and the cream and cook till the flesh is cooked through. Taste for seasoning, add the butter and the Parmesan and stir. Turn off heat and cover, allow to rest for a couple of minutes. Serve in your favorite bowl or plate with a sprinkle of extra cheese and some cracked black pepper.

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Bon apetit!

8 thoughts on “Garlic Yabby Risotto.

  1. Took me long enough to get here! Looks like another bowl of grub that I can’t eat but I fully appreciate. I have sucked down more yabbies in my past than I would care to remember and know that delicious flavour well :).

      1. Is it wrong for vegans to slobber over yabbies? I mean seriously, they are just sort of pond snails with snippers and are predominately pond weed?! 😉

      2. Yup…cow meat = grass so that means I get to eat it? Err… I think I might stop while I am ahead and get drummed out of the vegan confraternity (again…)

  2. This sounds so good, Cathy! If the seafood is still edible next time I get to the coast, I’ll have to try this. I still like mine right out of the sea . . . We don’t have ‘yabbies’, but I bet this would be scrumptious with any seafood; mussels, oysters, clams . . . Oh, we do have shrimp, which should also be good. But then I have to buy them; it’s another thing I’ve never tried catching myself.

    1. This recipe should work with any shellfish Linne and even fish 🙂 I haven’t gone netting for shrimp or prawns for years. We used to make our own nets out of old pantyhose and use an old Tilly lamp or lantern and go scooping in the shallows of the inlet at certain times of the year. Great fun 🙂

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