Risotto with crab and avocado cream!
This is a fresh, delicious risotto with lovely colours.
Ingredients
For the crab risotto
- Shallot
- Garlic cloves
- g Risotto rice (arborio or carnaroli)
- ml White wine
- l Water or stock
- ml Olive oil
- tbsp Butter
- tbsp Parmesan (grated)
- Salt and lemon, to season
For the avocado cream
- Avocados
- Garlic cloves
- g Olive oil
- Limes
For the rest of the garnish
- tbsp Peas, cooked
- g Crab
- Tarragon sprig
Instructions
There are a few general tips we can give you when it comes to making risotto. Have everything that goes into the risotto ready before you start. Use a wide sauteuse or pan and a spatula — it gets into every nook and cranny.
How to make the risotto
Finely chop the shallot and the garlic (and any other vegetables you decide to include).
Heat the liquid (water or stock).
Put a wide sauteuse or pan over a medium-high heat, add the olive oil and sweat the shallot and garlic for about 40 seconds, stirring.
Add the rice and carry on sautéing for about 1 minute, stirring all the time and making sure it doesn't catch.
Add the white wine and let it reduce by half.
Ladle over stock or water until it covers the rice well, and cook the risotto over a high heat. Stir so it doesn't catch on the bottom of the pan, and so no grains of rice are left uncooked around the sides.
Cook the liquid out and add more liquid as it reduces down.
Think of it as adding the liquid a little at a time as you go, until you're happy with the consistency and the rice is cooked through. Add, reduce, add, reduce. Repeat it 6-7 times. That's what making risotto is.
After 15 minutes, taste the rice — it should be tender, but you should still feel the texture of the grains.
Turn off the heat and stir in the butter. Stir in the parmesan and salt. Put the lid on and let the risotto rest for 2 minutes. Once it has rested, add fresh lemon juice.
Avocado cream
Put all the ingredients in a food processor, or blitz them smooth with a stick blender.
Fold the avocado cream into the hot risotto and top with the peas, the crab and the tarragon.
For the crab risotto
For the avocado cream
For the rest of the garnish
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