Brown-buttered crab risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 long or 4 round ones shallots, diced
- 25g salted butter, plus a couple of knobs
- 150g risotto rice
- 100g mixed pot brown or white crabmeat
- 175ml dry white wine
- 550ml fish stock, hot
- 1 tbsp grated parmesan
- white pepper or ground mace or nutmeg, a pinch of each
- a few chives, snipped to serve
Method
- STEP 1
Gently soften the shallots in a couple of knobs of butter in a frying pan. When they’re soft but not coloured, stir in the rice for a minute, followed by only the brown crabmeat. Pour over the wine and simmer until almost evaporated.
- STEP 2
A ladleful at a time, add most of the fish stock (leave a couple of spoonfuls behind), stirring after each addition until the stock is almost absorbed. When the rice is tender and creamy, take off the heat, stir in the parmesan and cover with a lid or tray to keep warm.
- STEP 3
Melt the 25g of butter in a small frying pan. When it’s completely melted, raise the heat a little while stirring continuously until the butter is golden brown and nutty. Stir in the white crabmeat to gently warm through.
- STEP 4
Uncover the risotto and give it a stir – if it has thickened on standing stir in the last ladleful of stock – and season with a pinch of ground mace, nutmeg, white pepper and salt. Spoon over the white crabmeat and brown butter. Sprinkle with chives to serve.
