Crab Risotto
How to make perfect Crab Rissotto
Ingredients:
- 2 tbsp Olive oil
- 6 Shallots, finely chopped
- 2 garlic cloves, finely chopped
- 250g Arborio rice
- 250g brown crab meat
- 1 litre warm fish stock
- 250g white crab meat
- 100ml whipped cream
- 50g Parmesan cheese, grated
- 1 tbsp finely chopped Parsley
Cooking Procedures:
- Heat the oil inside a big pan and when smoking hot, add the shallots and garlic and cook gently for two minutes.
- Add the rice and cook for five minutes.
- Lower the heat and add the brown crab meat along with a quarter from the stock.
- Stir constantly till all the stock is absorbed. Repeat this until all of the stock is incorporated into the rice.
- Stir within the white crab meat, followed by the whipped cream, Parmesan and parsley and serve immediately.
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