Crayfish, pea and Cheddar risotto

Cook the peas in a large saucepan filled with hot salted water and set aside.

Heat the oil in a saucepan and brown the onions over high heat.

Add the rice and mix until it becomes transparent.

Add the fish stock litlle by little until the rice is cooked.

When cooking is nearly finished, add the crayfish tails, peas, Mascarpone, Cheddar and coriander.

Stir together and serve hot.