Crab risotto

    40 min

    Crab risotto with a combination of brown and white crab meat.


    3 people made this

    Serves: 4 

    • 4 tablespoons brown crab meat
    • 250g fresh white crab meat
    • Tabasco® sauce
    • 1 tablespoon lemon juice
    • 2 tablespoons olive oil
    • 100g cold butter, cubed
    • 1 small onion or 2 small shallots, chopped
    • 350g risotto rice
    • 200ml white wine
    • 1.4L hot vegetable stock, hot
    • 1 good handful fresh pea shoots

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Put the brown crab meat in a mini-processor with a few dashes of Tabasco sauce and lemon juice and blitz to combine. Check the seasoning.
    2. Heat the oil and half of the butter in a large pan over a medium heat. Add the onion or shallots and cook, stirring for about 2 minutes, until soft and translucent. Stir in the rice and cook for a further 2 minutes.
    3. Turn up the heat and add the wine. Bubble rapidly for about 2 minutes to cook off the alcohol, then reduce the heat to medium and begin adding the hot stock, a ladleful at a time, stirring continuously. Allow each addition to be absorbed before adding the next, until al dente – it should take about 20 minutes.
    4. Add the blitzed brown crab meat and cook for another 3 minutes. Remove from the heat and stir in the remaining butter, white crab meat. Serve immediately, garnished with pea shoots.

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