Crayfish risotto with pan-fried sea bass

Level up your risotto game with this seafood-heavy flavour bomb.

Few dishes embody the spirit of Italian cuisine as perfectly as risotto. It’s as much a lesson in restraint as it is a lesson of patience to guarantee the perfect cook on the rice.

You can’t rush perfection, but you can spoil it by adding one too many ingredients to the overall dish.

Here, I’ve stripped everything back and infused the flavours of the sea into the risotto by using a combination of crayfish tails and a readymade shellfish stock.

Topping it with a crispy-skinned sea bass and a little truffle oil might seem a tad indulgent, but as date night dishes go it pays to go above and beyond to impress. This dish does that in spades. 

How To Make Crayfish Risotto With Pan-Fried Sea Bass

• Chef Catling’s recipe notes
• Recipe: Crayfish risotto with pan-fried sea bass
• What’s the secret to a great risotto – must read
• Frequently asked questions

Tips & Notes To Know

• Pat the sea bass dry: Moisture is the enemy of crispy skin. Use paper towels to dry the skin and press down firmly to extract as much moisture as possible. You can even pop it back in the fridge uncovered for another hour to air dry thoroughly.
• Score the skin: Use a sharp knife to make 5–6 light slashes – this helps prevent curling during cooking.
• Set a timer: Cook the sea bass skin-side down in the pan for 90% of the time – about 4–5 minutes depending on thickness – and don’t move it. The skin will naturally release from the bottom of the pan once it’s crisp and ready to flip. It will only need about 30 seconds flesh-side down, so try not to overcook it. You’ll know it’s done when the flesh is opaque and flakes easily with a fork.

Crayfish risotto with pan-fried sea bass

Serves: 2 Prep time: 5 mins Cook time: 45 mins 45 mins

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Ingredients

1 tbsp olive oil
2 baby shallots, finely chopped
700ml shellfish stock
1/2 lemon, juice and zest
150g carnaroli risotto
180g crayfish tails
60g frozen petit pois
Small handful of fresh flat-leaf parsley, finely chopped
2 sea bass fillets, skin on (scaled and pin-boned)
Truffle oil, to drizzle (optional)

Instructions

Step 1
Heat half the olive oil in a shallow sauté pan and sweat the shallots over a gentle heat for 5 minutes until soft and translucent but not coloured.

Step 2
Place a small saucepan over a low heat and bring the fish stock to a gentle simmer. Stir the lemon zest into the onions and turn the heat up slightly. Add the carnaroli risotto rice and toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better.

Step 3
Add a ladleful of the stock to the pan and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed.  Gradually add the remainder of the stock a little at a time. Continue to simmer and stir regularly but not constantly. 

Step 4
By the time the final 100ml of liquid has been absorbed, the rice should be creamy and plump with a slightly chalky bite – the packet usually says this takes about 20 minutes but it's more like 30 minutes so keep tasting. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.

Step 5
To finish the risotto, add the crayfish tails with the peas and fresh parsley, then season with salt, pepper and lemon juice to taste. Continue to cook for 1 minute, then remove from the heat. Cover with a lid and leave to sit while you prepare the sea bass.

Step 6
Blot the sea bass skin and flesh dry with kitchen paper and cut 5 or 6 slits in the skin. Season generously and heat the remaining olive oil in a large non-stick frying pan over a medium-high heat. Pan-fry the sea bass fillets, skin-side down, for 5 minutes but don’t be tempted to move the fish. Once the skin crisps, you can flip it over easily without it sticking to the pan.

Step 7
After 5 minutes, turn the heat down and flip the fish over. Cook for 30 seconds, then remove from the heat. To plate up, divide the crayfish risotto between bowls and top with one sea bass fillet each. Drizzle over some truffle oil, if desired, and garnish with lemon slices before serving.

What’s The Secret To A Great Risotto?

1. Choose the right rice

Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook).

2. Don’t rinse your rice

Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture.

By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish.

3. Use a wide, shallow pan

Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I.

The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan.

4. Toast the rice

This step only takes a couple of minutes, but it us vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan.

You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned.

5. Keep the stock on a rolling boil

Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature.

6. Add the stock gradually

Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks.

7. Don’t stir for the sake of stirring

Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto.

However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice.

8. Check the consistency

A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice.

9. Take the taste test

Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge!

10. Finish with a flourish

Once the risotto is cooked, leave it to rest for a good 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants.

Frequently Asked Questions

How Do I Buy Sustainable Crayfish And Sea Bass?

Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way.

The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger.