Crayfish risotto with cauliflower purée and lime and vanilla dressing recipe by Carl Schultz paired with The Eleanor Chardonnay wine.
Ingredients
500 g salted butter
15 ml chopped fresh thyme leaves
2 fresh bay leaves
juice and grated zest of 1 lemon
8 crayfish tails, shelled
15 ml mascarpone cheese
salt and freshly ground black pepper
Parmesan cheese, finely grated
Cauliflower Purée
½ onion, chopped
2 cloves garlic, finely chopped
30 ml butter
1 head cauliflower, roughly chopped
250 ml fresh cream
350 ml milk
salt and white pepper
Lime and Vanilla Dressing
100 ml lime juice
10 ml honey
5 ml Dijon mustard
2 vanilla pods, scraped (or 45 ml vanilla paste)
250 ml olive oil
zest of 3 limes
Risotto
15 ml vegetable oil
45 ml butter
1 medium shallot or ½ small onion, chopped
375 ml Arborio rice
125 ml white wine ('Hartenberg Sauvignon Blanc'
500 ml chicken stock
Recipe
Serves 8
For the crayfish, melt the butter, then add the thyme, bay leaves, lemon juice, and grated zest. On a slow simmer, poach the shelled crayfish tails (do not boil!) until cooked (firm to the touch). Set aside.
For the cauliflower purée, saute the onion and garlic in the butter until translucent. Add the cauliflower florets, cream, and milk. Simmer until very soft. Strain through a sieve and blend in a food processor until smooth. Season to taste with salt and white pepper. For the lime and vanilla dressing, whisk the lime juice, honey, mustard, and vanilla together. Add the oil slowly, in small quantities, while whisking. Add zest last, just before serving, so it doesn't discolour. Leave the scraped vanilla pod in the dressing for added vanilla flavour (but remove before serving).
To prepare the risotto, use a large saucepan with a lid and melt the oil and butter together. Sweat the shall.at (or onion). Add the Arborio rice, cover with the lid and cook over high heat for 1 - 2 minutes. Add the white wine and chicken stock and cook until the rice is al dente. Strain into a large saucepan and reserve the remaining liquid 'stock'. Take the strained cooked rice in its saucepan and just cover it with the reserved 'stock'. Add mascarpone and reduce over low heat until the risotto turns sticky (5-7 minutes) Add cauliflower purée and cook for another minute.
At the same time, reheat the crayfish tails in their poaching butter. When heated through, slice (or keep whole). Before assembling add a dab of butter to the risotto for glossiness and season to taste with salt, pepper, and 2 pinches of grated Parmesan cheese. Spoon the risotto onto a plate, place the crayfish on top, and dress with the vanilla and lime dressing.
Wine Pairing
The Eleanor Chardonnay
Recipe courtesy of Loraine Pienaar, chef at Singita Boulders