Name: Crab & saffron risotto
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tbsp oil -; 1 onion or banana shallot, finely chopped -; 1 garlic clove, crushed -; 380g risotto rice (arborio or carnaroli) -; 200ml white wine -; 1-1.3 litres hot fish or chicken stock -; 30g cold butter -; 100g white crabmeat -; 100g brown crabmeat -; large pinch of saffron strands -; 70g parmesan, grated -; 1 lemon, zested, half juiced -; 1 tbsp finely chopped tarragon or dill -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crab & saffron risotto

1. 1 tbsp oil -

2. 1 onion or banana shallot, finely chopped -

3. 1 garlic clove, crushed -

4. 380g risotto rice (arborio or carnaroli) -

5. 200ml white wine -

6. 1-1.3 litres hot fish or chicken stock -

7. 30g cold butter -

8. 100g white crabmeat -

9. 100g brown crabmeat -

10. large pinch of saffron strands -

11. 70g parmesan, grated -

12. 1 lemon, zested, half juiced -

13. 1 tbsp finely chopped tarragon or dill -

How to cook deliciously - Crab & saffron risotto

1. Stage

Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.

2. Stage

Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins, by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.