Crab Recipes: Crab Risotto

Crab Risotto

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 Methods:

• 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 and a quarter from the stock.
• Stir continuously until all the stock is absorbed. Repeat this until all of the stock is incorporated in to the rice.
• Stir within the white crab meat, followed by the whipped cream, Parmesan and parsley and serve instantly.