Crab risotto
(1)
40 min
Crab risotto with a combination of brown and white crab meat.
2 people made this
Ingredients
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
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- 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.
- 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.
- 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.
- 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.
