| http://www.w3.org/ns/prov#value | - I make mine from crawfish shells, saffron, tomatoes, garlic and other spices, and I freeze enough to last me until next year's crawfish season. (August!) Seafood RisottoServes 2olive oil butter100 ml sherry300 ml frozen seafood stock, mixed with 700 ml of water150 g arborio rice 1 yellow onion, diced1 clove of garlic, minced300 g crawfish tailshandful of parmesanStart by melting the butter and the
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