Crab risotto
An Italian classic, with crab. This version works as either a starter or a main, and it's quick and easy to make.
Ingredients
- g Picked white crabmeat
- crab shell's worth of brown crabmeat
- ml Risotto rice
- tbsp Olive oil
- tbsp Shallot, finely chopped
- ml White wine, dry
- ml Fish or shellfish stock
- tbsp Butter
- Tomatoes, deseeded and cut into strips
- tbsp Basil, finely chopped
- Garlic cloves, finely chopped
- Chilli, finely chopped
- tbsp Parmesan, grated
Instructions
The rice normally takes about 15-18 minutes to cook.
Heat the oil in a pan, add the shallot, chilli and garlic and sweat until soft.
Add the rice and carry on cooking over a medium heat, stirring constantly, for 1 minute.
Add the wine and cook until the rice has absorbed it.
Add the stock a little at a time, stirring. As the rice thickens to a porridge-like consistency, add more liquid.
How much liquid you need depends on the quality of the rice. Keep it over a medium heat and stir all the time with a wooden spoon. The rice is ready when it still has the tiniest raw core in the middle and the consistency of a loose porridge — if it's too thick, add more liquid.
Season to taste with salt and pepper. Add the parmesan, butter, tomato, basil and crab just before serving.
Serve immediately, with a few crab claws and thin shavings of parmesan on top, if you like.
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