1.5 litres chicken stock
1 brown onion, finely chopped
1.5 cups Arborio rice
1 cup white wine
1 tablespoon finely grated lemon rind
500g crocodile fillets cut in strips
100g baby spinach leaves
Sea salt and cracked dorrigo pepper
Shaved parmesan cheese and lemon wedges to serve
Place the stock in a saucepan oven medium heat and bring to a simmer. Melt the butter in a large saucepan oven medium heat. Add the onion and cook for 5 minutes or until softened. Add the rice and wine and cook, stirring for 2-3 minutes or until the wine is absorbed. Gradually add the hot stock, 1 cup at a time, stirring continuously for 25-30 minutes or until the hot stock is absorbed and the rice is al dente. Stir through the lemon rind, crocodile, spinach, salt and pepper and cook for 1-2 minutes or until warmed through. Serve with parmesan and lemon.
Heating the stock before adding it to the rice helps maintain a constant cooking temperature in the pan.