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A Lombard monastery-style risotto with crayfish, peas, and mushrooms. This high protein mediterranean dish is fresh, refined, and a family dinner steeped in Italian culinary history.
Heat the olive oil and butter in a wide heavy skillet over medium heat until butter melts but does not brown.
Add finely chopped onion and sauté for 3–4 minutes until soft and translucent, stirring frequently to prevent browning.
Stir in the Arborio rice, cooking for 2 minutes until each grain is coated and looks shiny, then add the white wine. Let it simmer until wine is absorbed.
Start adding hot broth one ladle at a time, stirring constantly over medium heat. Wait for each addition to be absorbed before adding the next, maintaining a gentle simmer.
When rice is half-cooked (after about 10 minutes), add sliced mushrooms and peas, and continue stirring and adding broth as needed.
With 5 minutes remaining, gently fold in crayfish tails and season with salt and pepper. Cook until rice is creamy and al dente, and crayfish are just heated through.
Remove from heat, cover, and let rest for 2 minutes. Sprinkle chopped parsley over before serving.
