- Razza77 Rice
- Greek Yoghurt
- Vegetable broth
- White wine
- Onion as much as needed
- Oliv oil as much as needed
- Parmesan cheese as much as needed.
Brown the onion with a little oil. When it is melted, add the crayfish and apricots cut into cubes, cooking all of it together. Add the rice and toast it together with the apricots and crayfish.
Evaporate the white wine and subsequently start adding the vegetable broth (prepared before) and keep on mixing. Halfway through cooking (about 7 minutes) add the Greek yoghurt and go on stirring until cooked, uniting the broth when necessary.
At the end of the cooking, whip with butter and grated Parmesan preferably in an ovenproof dish. Razza77 does not need much butter during cooking to obtain a tasty risotto.