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'Ruth's Recipes' - Crab Risotto

'Welcome to Ruth's Recipes!' On this blog we will be posting some of our favourite recipes provided by Local chef Catherine Bachelor which showcases some of our stunning seafood available at Captain Stan's Bembridge Fish Store!


 

Crab Risotto


Crab makes a beautiful risotto, good enough to serve by itself with just a fork and a glass of bubbles on the side. One pot of mixed crabmeat will generously flavour a risotto for two, the sweet brown meat disappearing into the creamy rice to make an unctuous union with the butter and parmesan.


A simple fish stock would be the first choice, we sell one in our shop; with so few ingredients in this dish it's imperative to get as much flavour into the risotto as possible and a well-made flavoursome stock is the key to risotto success.


Serve the risotto just as it is or finish it with a flurry of herbs, or a handful of peas.

 

Ingredients (serves 2)

1 x 200g pot Mixed Crabmeat

50g butter

1 x small onion, very finely chopped

1 x small clove garlic, very finely chopped

150g risotto rice

150ml dry white wine

500ml fish stock, hot

75g grated parmesan



 

Method


  • Separate the white crabmeat from the brown, refrigerate the white meat for now.

  • Melt the butter in a large saucepan then add the onion and garlic and sweat them over a low heat until soft and translucent.

  • Add the rice and stir to combine, then add the white wine and increase the heat slightly, stirring continuously until all the wine has been absorbed.

  • Now add the brown crabmeat and a good ladleful of hot stock, using some to wash out the remnants in the crab pot. Keep stirring the stock into the rice, only adding more once all the stock has been absorbed.

  • Continue adding stock in this way, you may not need it all so start checking the rice after about 15 minutes.

  • When the rice reaches the not quite done stage, add the parmesan and the rest of the butter and continue stirring.

  • Add a splash more stock is the risotto becomes too stiff, then finally add the white crabmeat.

  • Taste for seasoning, adding salt and pepper a little at a time.

  • Serve in warmed bowls.




Recipe provided by www.privatechefisleofwight.co.uk

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