Crab Recipes: Crab Risotto

Crab Risotto

  • 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.

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