Ingredients

Steps

• Melt the butter in a medium saucepan and sauté the shallots and garlic for 5 minutes until soft.
• Add the thyme and mushrooms and fry gently for 2 minutes.
• Stir in the rice until coated in fat, then pour in the wine and let it bubble for 1 minute.
• Add a ladle of stock, bring to a boil, then simmer while stirring constantly.
• Gradually add the remaining stock one ladle at a time until the rice is plump and creamy, about 15-18 minutes.
• Fold in the crayfish tails during the last minutes, then stir in the mascarpone, parmesan, seasoning, and parsley.