Crayfish risotto with truffles
Remove the tails and the claws of the crayfishes and boil them into hot water in a pan. Skim when necessary. In the meantime place the tomato sauce in a pan and flavor with oil, minced onion, garlic and the celery stalk.
Remove the other pan with the crayfish parts from the heat, extract the meat from the tail and the claws and then place it in the pan with the tomato sauce. Allow the sauce to boil for about 10 minutes. Add the empty shells of the crayfishes into the pan with the claws and the tails and heat it again, thus obtaining a stock to cook the risotto.
When the sauce is ready, add in the rice, stir and gradually add the fish stock that was previously carefully filtered through a cheesecloth. Cook, stirring. When done, pour into a rice mill, sprinkle in a generous amount of white truffle shavings and serve.