Crab Risotto
Crab makes a beautiful risotto, good enough to serve by itself with just a fork and a glass of bubbles on the side. One pot of mixed crab meat will generously flavour a risotto for two, the sweet brown meat disappearing into the creamy rice to make an unctuous union with the butter and parmesan.
A simple homemade fish stock would be the first choice, with so few ingredients in the dish it’s imperative to get as much flavour into the risotto as possible and a well-made, flavoursome stock is the key to risotto success. Fish stock is quick in comparison; a few bones, some choice veg’ and 30 minutes is all it takes.
Serve the risotto just as it is or finish it with a flurry of herbs, or a handful of peas.
Ingredients
(serves 2)
1 x 200g pot mixed crab meat
150g risotto rice
1 x small onion, very finely chopped
1 x small clove garlic, very finely chopped
150ml dry white wine
500ml fish stock, hot
75g grated parmesan
50g butter
Separate the white crab meat from the brown, refrigerate the white for now.
Melt half the butter in a large saucepan then add the onion and garlic and sweat them over a low heat until soft and translucent.
Add the rice and stir to combine, then add the white wine and increase the heat slightly, stirring continuously until all the wine has been absorbed.
Now add the brown crab meat and a good ladleful of hot stock, using some to wash out the remnants in the crab pot. Keep stirring the stock into the rice, only adding more once all the stock has been absorbed.
Continue adding stock in this way, you may not need it all so start checking the rice after about 15 mins. When the rice reaches the not quite done stage, add the parmesan and the rest of the butter and continue stirring. Add a splash more stock if the risotto becomes too stiff, and then finally add the white crab meat.
Taste for seasoning, adding salt and pepper a little at a time. Serve in warmed bowls.